No surer sign of summer than watermelon, but sometimes it is difficult to eat the entire thing before the inevitable happens and half of it ends up in the trash.
Happily, I have a solution for that. Simply remove the rind, cube the watermelon, pop into freezer bags and freeze. Watermelon is juicy, so don’t over fill the bags and the flatter you can store them, the easier the frozen fruit will be to work with when you want to use it. (This works best with seedless watermelon, but you can try it with a seeded one as well.)
So, now that you have all that frozen watermelon…
- Serves 2
4 cups frozen seedless watermelon cubes
1 cup of water (plus more if needed to blend)
2 Tablespoons fresh lime juice (from about 3 small or 1 large lime)
1/8 teaspoon salt
2 Tablespoons sugar, more or less, to taste
3 oz silver tequila
1 1/2 oz cointreau
lime slices or quarters for garnish
Tajin seasoning or kosher salt (see cooks note)
2 large margarita glasses
Put frozen watermelon in blender and let sit 10 minutes so it thaws a bit. This helps with the blending.
While watermelon is thawing, put a couple of tablespoons of Tajin on a flat plate. Run a lime quarter around the rim of 2 glasses and then dip the rims in the Tajin and set aside.
Add water, lime juice, salt, sugar, tequila and cointreau to watermelon and blend on medium speed until no lumps remain. If mixture is too thick to properly blend, add a bit more water to loosen the mixture.
Pour into prepared glasses and serve.
COOKS NOTES – Tajin is a brand name for a spice mix of salt and chile powder. Found everywhere here in PV, it is sprinkled on fresh fruits and veggies alike for a flavour boost. If you can’t find it in the Mexican section of your local grocery, substitute kosher salt or even sugar.