My Slushy Watermelon Margaritas Recipe

This might be the most scrumptious summer cocktail I’ve ever made. Perfectly tart without being overly sweet, and it’s incredibly refreshing - London heatwave approved!

It’s also quite easy to make. I found the recipe on Pinterest many moons ago, when we were still living in LA, but decided to give it a bit of a twist by turning it into a slushy-style, blended margarita instead. The first time I made it, our air conditioner had broken, so we were in desperate need of an extra cool-down.

Here’s how to make it:

Ingredients (make 4)

• About 1 kg (8 cups) of seedless watermelon, cubed

• 360 ml (1.5 cups) tequila

• 240 ml (1 cup) triple sec

• 120 ml (1/2 cup) lime juice

• 1-2 jalapeños, thinly sliced (we used 2, but we like it spicy!)

Instructions
Purée the watermelon in a blender until smooth, then strain it through a fine sieve into a bowl.

Stir in the remaining ingredients and place in the fridge to chill for about an hour – remember, the longer it rests, the spicier the cocktails will become.

Strain the mixture once more into the blender, keeping the jalapeño slices aside for garnish.

Add your preferred amount of ice (at least 300–400 g, or roughly a good handful per serving) and blend until smooth and frothy.

Run a lime wedge around the rims of your glasses, dip them in salt if you wish, then pour in the cocktails. Garnish with jalapeño and lime slices – and enjoy!