Instructions

1. 1

   Prep the watermelon. Cut seedless watermelon into rough cubes. For a frozen watermelon margarita, spread the cubes on a parchment-lined sheet pan and freeze for at least two hours until solid.

2. 2

   Blend everything. Add the watermelon cubes, tequila, fresh lime juice, triple sec, and agave to a blender. Blend on high for 30–45 seconds until completely smooth and uniformly pink with no visible chunks. If using frozen watermelon, you may need to stop and scrape down the sides once.

3. 3

   Taste and adjust. Watermelon sweetness varies a lot, so taste the blend before pouring. Add more agave if it's tart or a small squeeze of lime if it's too sweet. The balance should lean slightly tart — the salt rim rounds it out.

4. 4

   Rim the glasses. Run a lime wedge around the rim of each glass, then press the rim into a shallow plate of coarse salt (or a half-salt, half-sugar blend for something less sharp).

5. 5

   Pour and serve. Fill each glass with ice if serving on the rocks, then pour the blended margarita over the top. For the frozen version, skip the ice and pour the thick, slushy blend straight in. Garnish with a lime wheel or a small watermelon wedge.

Used in this recipe: Full-Size Blender · Handheld Lime Squeezer · Half Sheet Pan (Amazon, affiliate links)