This is a novel twist on the conventional margarita that is made with pure lemon or lime juice, which can be rather acidic and sour, and does not appeal to everyone.
Using watermelon adds sweetness and provides a milder, sweeter taste than straight lime juice.
This is a great party drink idea. It can be made in bulk and served from a bowl with guests adding their own salt to the rim of the glass. Or it can be made in a cocktail shaker once the watermelon is pureed.
The amount of watermelon and lime juice can be varied to suit the taste you are looking for to please your guests.
Watermelon is surprisingly healthy and nutritious.
Spread the 8 large basil leaves in a single layer on a baking tray. Then, bake on a low to moderate setting until the leaves are very dry and crisp, but not brown or burnt. This generally takes about 10-15 minutes. Put the dried basil leaves into a mortar bowl with the salt and grind to a powder. Transfer to a serving plate. Place the watermelon and basil leaves in a blender or food processor and pulse to puree and combine, but do not liquefy. You can also use a hand mixer in a bowl. Add the watermelon mixture, lime juice, tequila and ice cubes to a cocktail mixer and shake vigorously for about 30 seconds. To serve, run the lime wedge around the rim of four glasses and then dip into the basil salt. Gently pour the watermelon margarita into the prepared glasses.
Spread 2 teaspoons of salt over a saucer. Rub the rims of 6 glasses with a lime wedge. Dab the rim of each glass in salt to coat and set the glasses aside. Add the watermelon and the remaining ingredients to a blender bowl or food processor and pulse until smooth. Carefully add 1/2 cup crushed ice to each of the prepared glasses. Pour 1/2 cup of the prepared margarita mix to each glass. Serve Garnished with melon balls, herb leaves and lime wedges.
Combine the Cointreau, lime juice, watermelon, tequila and ice cubes add puree in a blender or food processor until smooth. Pour the watermelon margarita over ice into glasses with salt on the rims. Garnish with lime slice and slivers of lime skin.
Prepare the syrup by dissolving the sugar in a small saucepan over moderate heat. Bring to the boil and then remove from the heat and add the basil leaves. Cover and set the saucepan aside for 45-60 minutes. Then, strain the syrup and discard the leaves. Combine the syrup with the tequila, watermelon puree, Triple Sec and lime juice. Add frozen watermelon chunks or ice to glasses, with salted rims and add the margarita mixture over the top. Garnish with fresh Thai basil sprigs, watermelon and tiny lime wedges.