WATERMELON PLATA TEQUILA COCKTAIL
Steps:
- Puree the watermelon in a food processor until smooth. Strain the juice into a bowl pressing on the pulp, then discard the solids.
- Put the simple syrup, lime chunks, berries and mint in a pitcher and muddle until the berries are slightly crushed. Add the tequila and watermelon juice and stir to combine. Refrigerate until cold, at least 1 hour. Serve over crushed ice, garnished with mint sprigs.
Nutrition Facts : Calories 275, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 4 milligrams, Carbohydrate 38 grams, Fiber 2 grams, Protein 2 grams, Sugar 32 grams
TEQUILA-WATERMELON PUNCH
To make watermelon puree, put seedless chunks of watermelon in a blender and pulse, then push the puree through a mesh sieve to make it smoother. (Cutting a whole watermelon might make your kitchen look like a Gallagher set, so it's O.K. to use precut watermelon from a supermarket.)
Provided by Rosie Schaap
Categories cocktails
Number Of Ingredients 8
Steps:
- In a large pitcher or bowl, stir together the watermelon puree, tequila and lime juice.
- To sweeten, adjust with agave nectar.
- To serve, pour into glasses over ice, top each glass with seltzer, a pinch of sea salt and slices of jalapeno.
TEQUILA-SOAKED WATERMELON WEDGES
This grown-up fruit dessert borrows flavors from margaritas. Tequila and Triple Sec infuse the watermelon slices, which also get a spray of lime juice and a sprinkling of coarse salt. The longer the watermelon soaks, the more flavorful it becomes -- one more reason to save any leftover slices.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Arrange watermelon in a single layer in two 9-by-13-inch baking dishes. Bring sugar, water, tequila, and Triple Sec to a boil in a small saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Let cool slightly. Pour syrup over watermelon wedges, and refrigerate for at least 45 minutes.
- Remove watermelon from syrup, and arrange on a platter. Squeeze limes over melon, and season with salt.
WATERMELON, LIME, AND TEQUILA
This slushy blender cocktail is perfect for whiling away the summer hours.
Provided by Paul McGee
Categories Tequila Cocktail Watermelon Spring Summer Lime Juice Bon Appétit Drink Flaming Hot Summer
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine 3 1/2 cups watermelon pieces, frozen + 1/2"-thick jalapeño slice, with seeds + 6 ounces tequila blanco + 4 ounces simple syrup + 2 ounces fresh lime juice + 3 cups ice optional garnish: Watermelon wedges and sliced jalapeños.
TEQUILA AND WATERMELON
The most crowd-pleasing summer highball there is: a little sweet, a little spicy and exuberantly pink.
Provided by Rosie Schaap
Categories cocktails
Yield 1 drink
Number Of Ingredients 6
Steps:
- Fill a highball glass with ice and add tequila, watermelon, salt and a squeeze of lime. Top with soda water. Float a couple of slices of jalapeño on the drink to garnish.
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- If using watermelon as a punch bowl, cut a ½"-thick slice off the bottom so it will sit upright, then cut a 2"-thick slice off the top. Using a large metal spoon, scoop out flesh, being careful not to pierce the rind. To serve from a pitcher (easier!), cut away rind and slice flesh into 2" pieces.
- Purée watermelon flesh and sugar in a blender until smooth and sugar is dissolved. Add 2 cups basil and blend on low speed until leaves are broken up, about 10 seconds (don’t overprocess). Let sit 15 minutes, then strain into a pitcher. Whisk in tequila and lemon juice; taste and add more sugar, if desired. Chill until cold, at least 1 hour and up to 4 hours.
- Pour punch into watermelon set in a bowl of ice, or serve in ice-filled rocks glasses. Garnish with basil sprigs and lemon wheels.
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- Purée watermelon flesh and honey in a blender until smooth. Add mint and blend on low for about 10 seconds (don’t overprocess). Let sit for 15 minutes, then strain into a pitcher. Whisk in tequila and lime juice. Taste and adjust honey if needed. Chill until cold, at least 1 hour and up to 4 hours
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- In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.
- In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.
- In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours.
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- Cut off the top third of the long side of the watermelon. Cut a small slice off the rind of the opposite side so it can stand upright. Scoop out the flesh into a large bowl; refrigerate the watermelon “bowl” until ready to serve.
- Working in batches, puree the watermelon in a blender. Strain the pureed watermelon through a sieve set over a large bowl. Mix 5 cups of the watermelon juice with the tequila, lime juice, and sugar in a large pitcher. Refrigerate until cold.
- Pour the punch into the watermelon bowl. Float lime slices on top. Fill rimmed glasses with ice. Ladle punch over the ice, and garnish with lime wedges. Chili-Salt Rimmed Glasses: 4. Mix Kosher salt and chili on a plate. Run a lime wedge around the rim of each glass and then dip the glasses in the chili salt. Recipe reprinted from Punch Bowls & Pitcher Drinks: Recipes for Delicious Big Batch Cocktails by Jeanne Kelley and Sarah Tenaglia. Copyright ©2015 by Clarkson Potter/Publishers. Photos by Andrea Bricco. Published by Clarkson Potter/ Publishers, an imprint of Penguin Random House LLC. Recipe published in JOY of KOSHER with Jamie Geller Summer 2015. SUBSCRIBE NOW. Want stories like this delivered right to your inbox? Sign up now for our *free* JOY of KOSHER Newsletter.
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