Watermelon-Basil Margaritas |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I was looking for recipes for a Cinco de Mayo party I am going to tonight, and found this one. Posting it to test out later, should be good - Martha usually knows what she is talking about! Ingredients:
7 1/2 lbs seedless watermelon, rind removed, fruit cut into 1-inch cubes |
4 teaspoons superfine sugar |
6 ounces silver tequila |
24 basil leaves, plus |
fresh basil sprig (to garnish) |
3 ounces triple sec (1/4 cup plus 2 tablespoons) |
6 cups small ice cubes |
Directions:
1. Place 24 watermelon cubes on a baking sheet lined with parchment. Cover, and freeze at least 1 hour (up to 2 days).
2. Puree remaining watermelon and the sugar in a blender until smooth. Pass through a sieve lined with cheesecloth into a bowl. (You should have 3 cups.)
3. Place tequila and basil in a glass pitcher, and crush with a wooden spoon. Stir in watermelon juice and triple sec.
4. Place watermelon cubes in glasses. Using a cocktail shaker, mix 3/4 cup margarita with 1 cup ice. Strain into a glass. Repeat. Serve garnished with basil.
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