This may be the best use for watermelon yet! These Spicy Watermelon Basil Margaritas are sweet, refreshing with a little kick of spicy flavor that comes from homemade chili sweet syrup and the delicious salted chili rim.
coldwater as needed1-2 tablespoon depending on blender
½cupcrushed ice or ice cubes
Prep the glasses. Salt the rim of a margarita glass. Rub it thoroughly with a lime wedge and dip the top of the glass in a small plate with salt and chili powder (or tajin) mix. For best results use chilled glasses!
Blend. Add all the ingredients for the margarita cocktail in a blender and process until all mixed well and there are no chunks of watermelon. Depending on your blender you’ll need to add x amount of cold water to make the blending process smooth. Also for the ice, if high power blender then, you can use ice cubes, alternatively crushed ice will blend easier.
Serve. Using a spoon divide the drink between the prepared glasses, don’t create a very high ‘’tower’’ on top as you won’t be able to transport the glasses to the table. Also, the drink melts quickly, especially if outside in warm weather, so use your best judgment! Garnish with basil leaves, watermelon slice, lime and serve immediately. Enjoy!
I recommend cutting the watermelon into medium chunks (one or two inches in size) before freezing. Watermelon should freeze solid within 4-6 hours, depending on the temperature of your freezer. For best results, freeze overnight.
Always add the liquid ingredients to the bottom of the blender first and then follow with fruit, otherwise in some cases, it will be difficult for the blender to work.
If you’re not a big fan of the spicy salty rim (not everyone is!) or not sure if your guests will like this, make the salt rim only on half of the glass. Or add a bit of sugar into the mix (to taste).