Watermelon Margarita Recipe
Blending fresh watermelon into a puree instead of using bottled juice or mix gives the margarita its bright pink color and real fruit flavor, while a quick strain through a sieve removes the fibrous pulp so the drink stays smooth instead of foamy or grainy.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
Ingredients
- 4 cups seedless watermelon, cubed
- 6 fl oz silver tequila
- 2 fl oz orange liqueur (triple sec or Cointreau)
- 2 fl oz fresh lime juice, plus extra for rimming
- 2 tbsp agave syrup
- 2 tbsp tajin seasoning or coarse salt, for the rim
- 4 wedges lime wedges, for garnish
- 2 cups ice
Nutrition per serving
- Calories
- 223
- Protein
- 1g
- Carbs
- 27g
- Fat
- 0g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Cut the watermelon into rough chunks, discarding the rind, and puree in a blender until fully smooth, about 30 seconds.
- 2Pour the puree through a fine-mesh sieve set over a bowl, pressing with a spatula to extract the juice; you should end up with about 1 1/2 cups of clear watermelon juice. Discard the pulp left behind.
- 3Run a lime wedge around the rim of each glass, then dip the rim into a shallow plate of tajin seasoning or coarse salt to coat.
- 4In a cocktail shaker or the blender (rinsed out), combine the strained watermelon juice, tequila, orange liqueur, lime juice, and agave syrup.
- 5Add the ice and shake vigorously for 15-20 seconds, or blend for a slushier texture, until well chilled and slightly frothy on top.
- 6Strain into the prepared glasses over fresh ice, and garnish each with a lime wedge or small watermelon wedge.
Tips & variations
- Freeze the watermelon cubes ahead of time and skip the ice in step 6 for a thicker, slushy-style margarita.
- For a spicy version, muddle a slice of jalapeno with the lime juice before shaking, or rim the glass with tajin, which already has a mild chile kick.
- Swap the silver tequila for reposado for a slightly rounder, less sharp flavor, or use mezcal for a smoky variation.
- If watermelon isn't in season, frozen watermelon chunks work just as well once thawed slightly and blended.
Storage & reheating
The strained watermelon juice can be made up to 2 days ahead and stored in an airtight container in the refrigerator; shake or stir well before using, since it separates as it sits. Don't pre-mix the full cocktail with alcohol more than a few hours ahead, as the ice dilution and citrus brightness fade the longer it sits.
Tips from the Tulo kitchen
- Chill the glasses in the freezer for 10 minutes before rimming and pouring; the salt or tajin sticks better to a cold, slightly damp rim than a warm one.
- A ripe watermelon (look for a deep yellow field spot, not white) yields noticeably sweeter juice, which means less agave syrup is needed.
FAQ
Can I make watermelon margaritas in a pitcher for a crowd?
Yes. Multiply the strained watermelon juice, tequila, orange liqueur, lime juice, and agave by the number of servings, stir together in a pitcher, and add ice only when serving so the drink doesn't get watered down while it sits.
Do I have to strain the watermelon puree?
Straining isn't required, but skipping it leaves fine watermelon fibers suspended in the drink, which makes it look pulpy and slightly foamy rather than smooth and clear pink.
What's the best tequila for a watermelon margarita?
A 100% agave silver (blanco) tequila works best, since its clean, slightly citrusy flavor doesn't compete with the watermelon; avoid mixto tequilas, which taste harsher and can leave an aftertaste.
Can I make a non-alcoholic version?
Yes. Omit the tequila and orange liqueur, add an extra tablespoon of lime juice and agave syrup to balance the flavor, and top with a splash of club soda for some fizz.
