Frozen Watermelon Margarita With Tarragon-Salt Rim

Recipe by CaliforniaJan
READY IN: 10mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup fresh watermelon juice (see note in directions)
  • 2
    teaspoons salt
  • 2
    tablespoons simple syrup (recipe below)
  • 2
    ounces tequila, blanca
  • 1
    ounce orange liqueur (Patron Citronge is excellent)
  • 3
    cups crushed ice

DIRECTIONS

  • For the watermelon juice: Chop a watermelon into chunks, cutting off the rind and removing seeds. Whirl in a blender until pureed. A 5-pound melon should yield about 1 quart of juice.
  • For the tarragon salt: Muddle together dried tarragon leaves and salt. Use a mortar and pestle if you have one, rather than a food processor; the mixture comes together better.
  • For the simple syrup: In a small saucepan over medium heat, stir together 1 cup water and 1 1/2 cups sugar until dissolved. Cook two minutes, remove from heat and cool. You'll have a lot left over; a bar staple, it will keep for at least a month in the refrigerator.
  • Place the watermelon juice, tequila, orange liqueur and 2 tablespoons simple syrup into a blender. Squeeze the lime over the top of it, saving the rind to run over the edge of the glasses. Add the ice and blend until the liquid is slushy smooth.
  • Rub the rim of a medium glass with the lime rind, then dip it in the tarragon salt. Pour the margarita. Garnish with a lime, melon ball or something unique, like a lychee nut.
  • To make this drink virgin: Replace the tequila and orange liqueur with pineapple juice.