Frozen Watermelon Rosemary Margaritas: The Perfect Summer Cocktail

Ingredients

• 1 cup water
• 0.33 cup white sugar
• 1.5 teaspoons chopped fresh rosemary
• 6 cups cubed seeded watermelon
• 1 cup lemon juice
• 1 tablespoon kosher salt
• 1 tablespoon white sugar
• 8 fluid ounces reposado tequila
• rosemary sprigs for serving
• watermelon wedges for serving

Instructions

1. In a small saucepan, bring 1 cup of water and ⅓ cup of sugar to a boil, stirring occasionally until the sugar has completely dissolved. Stir in the chopped rosemary and allow it to steep for 1 hour.
2. Strain the rosemary-infused syrup into a blender. Add the cubed watermelon and lemon juice, then blend until the mixture is smooth, approximately 30 seconds. Strain the watermelon-lemon mixture and pour it into ice cube trays. Freeze until solid, which will take about 8 hours or overnight.
3. In a small, shallow dish, combine the salt and 1 tablespoon of sugar. Lightly dampen the rims of four 12-ounce glasses using a wet paper towel. Dip the moistened rims into the salt-sugar mixture to coat them evenly.
4. Place ½ of the frozen watermelon-lemonade cubes and 4 ounces of tequila into a blender or the bowl of a food processor. Blend until the mixture becomes slushy, adding 1 to 2 tablespoons of water as needed to help the mixture blend smoothly. Pour the frozen margarita into the prepared glasses. Repeat the process with the remaining watermelon-lemonade cubes and tequila. Garnish each glass with rosemary sprigs and watermelon wedges.

Nutrition

• Calories: 291 kcal
• Fat Content: 0 g
• Fiber Content: 1 g
• Sodium Content: 1445 mg
• Protein Content: 2 g
• Carbohydrate Content: 42 g
• Unsaturated Fat Content: 0 g