One of the many reasons I embrace the change of seasons is because I look forward to seasonal food. Even though I can probably find a mango in December, it probably will come from Brazil and have traveled 4,000 miles. Further, in order to make sure that mango doesn’t turn ripe until it arrives at my local supermarket, it was picked early. Very early. So, instead of ripening on the vine, the mango just ages. It becomes a ripe, green mango (I hope that makes sense). Anyway, there’s a huge difference in the flavor of fruits when they aren’t given the opportunity to flourish.
My point is simply this, buy local produce as often as you can from locally sourced farms. You will definitely appreciate the difference in the flavor of the fruits and veggies. When summer rolls around, we buy a lot more fruit, including watermelon. I sliced it and store it in the refrigerator for snacks. Sometimes I wrap slices in prosciutto as an appetizer when we entertain. I’ve been thinking about using it to make Watermelon Margaritas, but wasn’t sure I would like them until I sampled one at a favorite restaurant in the area.
Kerry and I recently took the kids to the Little Barn restaurant in Westport, Connecticut. If you live in CT and haven’t yet been, Little Barn is one of the coolest places around to eat, drink, and listen to music. And when a live band is playing, dancing in this pub is a total blast. The food is amazing, the staff is always friendly and all this makes it a great choice for date night or a family dinner. When we were there, I noticed that Watermelon Margaritas were on the “specials menu” and of course I had to try it. It tasted like summer and it was all the inspiration I needed to duplicate the recipe at home!
Watermelon Margarita Recipe
The recipe uses all the same ingredients that you would use in a classic margarita, but the mildness of the watermelon makes it more mellow. I played around and experimented with the percentages of all the ingredients until I landed on a recipe that I loved. This can be made ahead of time, stored in the refrigerator and served over ice when your guests arrive. I didn’t salt the rims, which in hindsight, I wish I did. Salt would have enhanced the flavor of the watermelon. Below is the recipe and step-by-step photo instructions. I hope you try this at home. Enjoy!
Watermelon Margarita Recipe – Serves 4
- One quarter of a regular size watermelon, cut into chunks (reserve some for garnish)
- 8 oz tequila (I prefer Patron)
- 4 oz triple sec (I prefer Cointreau)
- 4 oz fresh lime juice
- 2 oz simple syrup
- Salt for the rims (optional)
Cut the watermelon into chunks, reserving 4 slices (with the rind on) to garnish the glasses. Put the watermelon chunks into a blender and blend until it becomes liquid. You will need to use a fork (or similar) to push the watermelon down into the bottom of the blender until there is enough liquid to “catch” the watermelon that’s on the top. Using a fine sieve strainer, strain the watermelon puree into a cocktail shaker. You want only the juice, straining it removes the pulp and seeds. Add the tequila, triple sec, lime juice and simple syrup and shake until mixed. Using a lime, moisten the rims of the glasses with lime juice and dip in salt. Next, fill the cup with ice and add the watermelon margarita. Garnish with a slice of watermelon. Cheers!