Rub squeezed lime across the top of 4 classes and roll the rim in salt to cover the rim.
On the Rocks Margaritas
Puree the watermelon, lime juice, and cucumber together in a blender until smooth.
Strain puree through a fine kitchen strainer over a bowl to remove the pulp.
Add ice to your glasses. Pour 1 1/2 ounces of tequila and 1/2 ounce Grand Marnier into each of the prepared glasses.
Chop your watermelon and add to a baking sheet lined in parchment paper. Freeze for up to 6 hours or overnight until firm. Puree with the rest of the margarita ingredients until smooth and serve.
Both fresh and frozen watermelon can be used for this recipe. If you want to make frozen margaritas, chop your watermelon and add to a baking sheet in a single layer. Freeze for up to 6 hours or overnight. Puree with the rest of the margarita ingredients until smooth and serve.
English cucumbers are best for this recipe as they have essentially no seeds and puree smoother in the blender.
Keep a few mint leaves on hand for a pretty garnish to finish off these summery margaritas. Trust me, you'll want to make these cucumber watermelon margaritas a few times before this summer is over.
Want to make these margaritas a little sweeter? Add about 1 oz of simple syrup to the blender before blending.