This is a twist on our favorite lemonade recipe (rosemary-infused-watermelon-lemonade, armagazine.com). Delicious herbs and melon go together, and the natural sweetness of watermelon keeps extra sugar to a minimum.
| Prep Time: | 25 mins |
| Cook Time: | 5 mins |
| Additional Time: | 9 hrs |
| Total Time: | 9 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 margaritas |
Ingredients
- 1 cup water
- ⅓ cup white sugar
- 1 ½ teaspoons chopped fresh rosemary
- 6 cups cubed seeded watermelon
- 1 cup lemon juice
- 1 tablespoon kosher salt
- 1 tablespoon white sugar
- 8 fluid ounces reposado tequila
- rosemary sprigs for serving
- watermelon wedges for serving
Instructions
- Bring 1 cup water and 1/3 cup sugar to a boil in a small saucepan, stirring occasionally to dissolve sugar. Stir in chopped rosemary. Let steep for1 hour.
- Strain rosemary syrup into a blender. Add watermelon and lemon juice. Purée until smooth, about 30 seconds. Strain lemonade mixture, then freeze in ice cube trays until solid, 8 hours or overnight.
- Mix together salt and remaining 1 tablespoon sugar in a small shallow dish. Lightly dampen rims of 4 (12-ounce) glasses with a wet paper towel. Roll glass rims in salt-sugar mixture until coated.
- Working in batches, blend half of the frozen watermelon-lemonade cubes and 4 ounces tequila in a blender or food processor until slushy, adding 1 to 2 tablespoons of water as needed to help blend mixture. Pour into prepared glasses. Repeat with remaining watermelon-lemonade cubes and remaining tequila. Garnish with rosemary sprigs and watermelon wedges.
Reviews
Requires planning, as the watermelon-lemon-rosemary mixture must be frozen, but it was worth the extra work! Luscious watermelon flavor punched up by the lemon and an herbal whisper (the rosemary was a pleasant, not overpowering addition). Good ratio of fruit to tequila.
I like this Is so cooling and nice It’s easy to make My kids ask me do more