These watermelon margaritas are refreshing, with a kick! They’re easy to make and naturally sweetened. Skip the chili powder and jalapeño for a classic watermelon margarita! The watermelon juice and rim
1 small seedless watermelon, or half of a larger watermelon
1/2 teaspoon agave nectar or simple syrup, more to taste
1 thinly sliced jalapeño round (1/4th inch wide, a little goes a long way!)
Optional garnish: 1 tiny watermelon wedge
To make the watermelon juice, scoop the watermelon flesh into your blender and blend until it has turned into a smooth juice. Depending on your watermelon, you may or may not need to strain out the pulp (if it’s too pulpy for your liking, pour it through a fine mesh strainer, pressing the liquid through with a big spoon).
To prepare your margarita glasses: On a small, rimmed plate, mix together equal parts salt and chili powder. I like to use my fingers to rub the chili powder into the salt (be sure to wash your hands afterward). Run a wedge of lime around the top of each glass. Dip the top of the glass into the salt blend at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.
To make margaritas (feel free to make multiple margaritas at once): Fill a cocktail shaker with ice. Pour in the watermelon juice, tequila, lime juice, orange juice, agave nectar and top with a jalapeño slice.
Secure the lid to the shaker and shake for 30 seconds. Taste and add additional sweetener if necessary. Strain the liquid into your prepared glass(es). Cheers!
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