Having spent all of my 31 years learning to outsmart the unbearably hot Texas sun, I still can’t help but jump for joy at the arrival of warm temps and carefree vibes. June kicks off what I like to think of as the “summer slowdown”. The sunshine lasts longer (more time at the pool!), the work days are shorter (vacation season!), the weather grows hotter (the grill, too!) and well, all of this just means more excuses for margaritas.
I have a real love for watermelon. In my twenties, my summertime dinners often consisted of a bowl, a fork, and a mountain of ice cold watermelon cubes. And while my cooking skills have come along way since then, I still find myself seeking out ways to work watermelon into my diet all summer long.
These margaritas are my new favorite way. I can’t take credit for the idea — weeks ago after our first lake weekend of the year, my husband threw our leftover watermelon into the freezer and, hours later, surprised me with a tequila-spiked, slushy-like treat that I, admittedly, consumed a little too quickly given the tequila content. But it was sooo tasty and refreshing I couldn’t help myself — I instantly knew we had our new drink of summer.
So here I am, spreading the word. Move over rosé, tonight we’re sipping watermelon mint margaritas.
One thing I love about this recipe is that it relies solely on the sweetness of frozen watermelon. Often times I order a margarita at a restaurant and it’s sweet. Too sweet. I love that I can make this recipe at home and have complete control over the sweetness, without actually having to add any sweetener at all.
This does mean it’s important to get your hands on a watermelon that’s at its peak ripeness. But no worries, if you find yourself with a less-than-stellar melon you can always add a splash of simple syrup or a squeeze of honey to liven things up. The mint is totally optional and a little goes a long way, but I love the garden-fresh flavor it adds. And the tequila? Well, that’s self explanatory.