Nothing quite says the end of summer like long evenings outside with friends, food and great cocktails. The weather is finally cooling off enough in the evenings that the temperature is perfect for late night conversations outside in the yard, patio or garden.
The watermelons from my garden are finally ready to harvest which means watermelon everything. And most importantly, watermelon margaritas. Last year I grew a watermelon so big, 20 lbs, that I threw the watermelon it’s own party. I invited 10 or so girlfriends over impromptu for watermelon margaritas and a casual taco bar. Such a perfect way to spend a summer night.
As usual, I use no sugar in my margaritas, aka skinny style. For the sweetness of the watermelon, I like to balance it out with a reposado tequila. To add a little kick, I made a chili salt rim to go around the glasses edges so that each sip is a balance of sweet, salt and a little spice.
This margarita pairs perfectly with our Coconut Flour Fish Tacos with Mango Guacamole.
Or try our vegan option, Coconut Quinoa Salad with Mango Vinaigrette.
Cheers to summer, friends and tacos!
Skinny Watermelon Margaritas
Makes 1 margarita
- 2 ounces reposado tequila
- 2 ounces watermelon juice
- half a lime
- 1 teaspoon coarse sea salt
- 1 teaspoon chili powder
Cut watermelon and discard rinds. Juice in a juicer to make watermelon juice. Half a watermelon should be about enough for a small pitcher or margaritas. Use the lime to rim the glass and then dip the glass in a mixture of the salt and chili powder. I like to have the chili salt on a flat plate for ease. (see photos above) Pour in tequila, watermelon and lime juice. Stir. Garnish with watermelon. And serve.