Um… let’s talk about margaritas, shall we? We shall. A. I live in San Antonio which means “Margarita” in Spanish. B. They can be customized in a million different ways and C. Yum.
These are watermelon-basil margaritas and oh-my-heavens, we can’t get enough of them. Elias and I have spent the last week perfecting these, and I think we’ve gotten it. With fresh basil from our basil plant and the extra sweet watermelon that’s on sale and in season, it tastes like summer.
Ingredients (per margarita)
One heaping cup of cubed, seedless watermelon. (you’re going to be shaking it up with the other ingredients and the watermelon will remain roughly the size you put in it, so cube the watermelon accordingly. We actually are enjoying it with big chunks of watermelon that actually becomes boozy watermelon the longer it sits in the glass. It tastes good and is really refreshing.)
Two ounces of white tequila (we like Milagro)
One ounce of freshly squeezed lime juice (seriously, people, use the freshly squeezed)
Two Tablespoons light agave syrup.
1/2 cup crushed ice
2-3 basil leaves
1. Put all of the ingredients in a ball jar with a lid or cleaned out peanut butter jar with a tight-fitting lid or a cocktail shaker
2. Put the top on and shake until the watermelon starts to break down and everything gets all mixed up (or until your arms get tired)
3. Pour everything into a glass rimmed with margarita salt.
Note: We tried these all blended up. They were tasty, but the texture was sort of gritty and not exactly right.