The only thing I take seriously is my Freedom. And Bacon.

Tuesday, July 3, 2012

Watermelon Margaritas You Can Eat (2 Recipes)

2 Recipes for Watermelon Margaritas you can eat! One very simple watermelon margarita recipe. One watermelon margarita recipe that's a bit sweeter and a tad more work.

1 small seedless watermelon quartered and cut into 1-inch-thick wedges
1 cup sugar
3/4 cup water
1/2 cup tequila
1/4 cup Triple Sec
2 limes, halved
Flaked sea salt or coarse salt

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.
(from Martha Stewart)

No Fuss Watermelon Margarita

1 – Large Seedless Watermelon (10 pounds +)
3 Cups Tequila (more or less according to your taste) to taste
lime wedges
Flaked sea salt or coarse salt 

Using a paring knife cut a hole in top of the watermelon  deep  enough to insert a kitchen funnel. Keep the top.
Pour as much tequila into funnel  (1/2 cup to 1 cup) as can be absorbed.
Remove the funnel and insert the reserved watermelon plug.
Let sit at room temperature for 3-4 hours and then pour in another 1/2 to 1 cup of tequila and let sit again for another 3-4 hours.
Repeat as necessary until all the the tequila has been absorbed.
Place watermelon in the refrigerator till icy cold.
To serve - slice melon and squeeze limes wedge over slices & sprinkle with Kosher salt to taste