Cucumber Watermelon Margarita
These cucumber watermelon margaritas are light, refreshing and perfect for summer. Take advantage of fresh watermelon before they are gone!
- 4 1/2 cup cubed watermelon, seeds removed
- 1 lime, juiced
- 1/2 cucumber (~4 in), peeled
- 6 oz. tequila (~2/3 cup)
- 3 ounces Grand Marnier (OR other orange liqueur)
- 4 (10 oz.) glasses
- margarita salt, watermelon slices, mint
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.
- 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.
Serving: 1Drink | Calories: 203kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 265mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1008IU | Vitamin C: 20mg | Calcium: 23mg | Iron: 1mg