These 4-ingredient, no sugar added margaritas are cold, sweet, a little spicy, and super refreshing on a hot summer day. Naturally sweetened with juicy, ripe watermelon and tart from a kick of lime juice, you’re going to be sipping these margs all summer long.
Lately I’ve been buying a watermelon, cutting it in half, scooping the flesh into my blender with an ice cream scoop (<– the best way to do it, btw) blending, then straining to get a pitcher-full of sweet, red, hydrating watermelon juice in just minutes. I’ve been drinking it first thing in the morning, taking an insulated bottle full to the beach, and, in a stroke of genius, splashing in a little gin or tequila for some nighttime fun.
Finding myself with an abundance of jalapeños after making this recipe, and craving a little balance for the natural sweetness of watermelon, I ended up throwing in some jalapeño slices and fresh lime juice to my watermelon + tequila drink and a margarita was born. Salted rims are totally optional, but I’m totally into that salty-sweet-spicy-tangy sip so I never skip the salt!
While this post is in no way sponsored by them, I recently discovered 123 Organic Tequila and am totally in love. They’re bottled in hand-blown recycled glass bottles with recycled paper labels and made in small batches with only organic agave. I used their Tequila Blanco Uno for these margaritas but any silver/clear tequila you love will work here!
So, grab yourself bottle of tequila and a watermelon, and let’s do this thing!
(Psst: if you’re not much of an alcohol drinker/want to keep these kid-friendly, watermelon juice with lime and some sparkling water is a totally killer combo and a fun mocktail/party drink).
These margaritas are quick, easy, totally refreshing, a little spicy, and absolutely perfect on a random Tuesday in the middle of summer. Invite a friend over, put out a bowl of chips and salsa, blend up some fresh watermelon juice, and you’re set for the evening.
Trust me, you’re going to want to keep this recipe in your back pocket all summer long. If you make it, let me know what you think by leaving a comment here, or taking a picture and sharing it with me on Instagram! I love seeing my recipes in your kitchen. Drink responsibly, friends!
- 1/2 a large watermelon (to yield 6 cups of watermelon juice)
- 4 limes
- 2 large jalapenos
- 8oz (1 cup) tequila
- flaky sea salt, to coat rims of glasses (optional)
- 1. If starting with a whole watermelon, cut in half and put half of it in the fridge to snack on later. Then, use an ice cream scoop or very sturdy spoon to scoop the flesh out of the remaining watermelon half, scooping the flesh directly into your blender.
- 2. Once the blender is full of watermelon, puree on high until completely smooth (about 30 seconds). Place a fine mesh strainer over a large measuring cup or bowl, then pour the watermelon puree into the strainer, to remove any pulp or seeds. If needed, use spoon to stir the pulp/juice in the strainer to help coax it through. Repeat with any extra watermelon juice that didn't fit into the strainer the first time.
- 3. Once your watermelon juice is strained, measure out 6 cups and pour it into a pitcher. Slice the jalapeños into 1/4 inch thick rings, then add them to the pitcher with the watermelon juice. Squeeze in the juice from all four limes, add the tequila, then stir well to combine.
- 4. If desired, run one of the squeezed lime halves around the rim of your glasses, then dip into a plate of salt to coat the rims. Fill each glass with ice, then pour over margarita mixture.
- 5. Leftovers keep well in the fridge for up to 3 days. The watermelon juice will settle/separate, but just give it a god stir or shake before serving, and it will be back to normal!
- To make virgin margaritas: replace tequila with 16oz of plain seltzer water.
- The heat level of these margaritas depends entirely on how spicy your jalapeños are. To ensure a very mild level of spice, cut the jalapeños in half lengthwise and scoop out the seeds before slicing into smaller chunks.
SaveSave