In Sri Lanka, I consumed this green bean curry with rice or coconut roti nearly every evening, and I could never get enough of it! The use of fresh ingredients is essential. Despite being tough to locate, some substances are necessary. This is a great side dish or vegetarian entrée when served with rice.
| Prep Time: | 10 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 10 mins |
| Servings: | 2 |
| Yield: | 2 cocktails |
Ingredients
- ½ watermelon, cubed
- ¾ cup tequila
- ¼ cup lime juice
- ¼ cup white sugar
Instructions
- Place watermelon in a blender; blend until smooth. Pour through a fine mesh strainer to remove seeds and pulp.
- Pour watermelon juice into ice cube tray; place in freezer until frozen, about 3 hours.
- Place 4 cups of frozen watermelon cubes, tequila, lime juice, and sugar into a blender; pulse until smooth.
Reviews
wonderful
I’ve always used vodka with watermelon, but the idea of tequila appealed to me. Unless you have a really, really bad watermelon, I don’t think you need sugar at all, but I did find the tequila and lime with the melon is fantastic. After playing with it a bit, I prefer simply wizzing the fresh melon in the blender, adding lime and tequila and serving on the rocks with a splash of club soda for fizz, and definitely no sugar. It just dawned on me that an immersion blender would work great as well. Regardless, the recipe as is is very, very good (except for sugar). This will be a summer staple around here.
Delicious, but I would save the extra step of pureeing the watermelon and making ‘ice cubes’ out of them and just freeze the chunks of watermelon. Same difference, less work. Other than that, this was simple and yummy! Thanks for sharing. 🙂