This Refreshing Watermelon Margarita is all we Want to Drink this Summer

This Refreshing Watermelon Margarita is all we Want to Drink this Summer

The Kitchn

I have a very tough time picking favorites when it comes to summer fruit. My husband, on the other hand, is very decisive: watermelon or bust.

Needless to say, when watermelon comes into season, we tend to overdo it. We cart home giant melons from the farmers market and eat our weight in the juicy, refreshing fruit. And while we can get through about half the haul eating it in chunks or wedges, we've found that the best way to give the rest of it new life is in the form of cocktails.

This pretty pink drink is just about as refreshing as it gets this time of year, and is all too easy to sip. What's better? It's just three ingredients.

Your summer deserves pink margaritas

If the only pink drink you're sipping is rose this time of year, it's time to broaden your horizons. This eye-catching cocktail gets its bright-pink hue from fresh watermelon juice and comes together quickly with a whirl of the blender. Combine it with tequila and lime juice, and you have a fun twist on a margarita that's sweet, tart and dangerously drinkable.

If you prefer your margaritas frozen, simply blend everything in a blender and skip the straining and shaking steps.


Watermelon Margarita

Serves 2

2 cups cubed watermelon, preferably chilled

1/3 cup blanco tequila

2 tablespoons freshly squeezed lime juice (from 1 to 2 limes)


Salt, for garnish (optional)

Lime wheels, for garnish (optional)

1. Place the 2 cups cubed watermelon in a blender, and blend until smooth. Strain the juice through a fine-mesh strainer into a cocktail shaker.

2. Add the 1/3 cup tequila and 2 tablespoons lime juice. Fill with ice, and shake vigorously until well-chilled. Strain into ice-filled glasses with salted rims, if desired. Garnish each with a lime wheel, if desired.

Recipe notes: The strained watermelon juice can be made a day ahead of time and stored in the refrigerator.


This article is written by Sheela Prakash from The Kitchn and was legally licensed via the Tribune Content Agency through the NewsCred publisher network. Please direct all licensing questions to

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