Watermelon Margarita Float
Yield: serves 1, multiply as needed
Watermelon Margarita Float:
- 2 oz tequila
- 1 oz fresh squeezed lime juice
- 2 oz watermelon juice*
- 1/2 oz Grand Marnier, or orange-cognac liqueur
- 1 Tablespoon agave syrup
- 3-4 scopps watermelon sorbet (recipe follows)
- coarse sea salt, to rim glasses
- watermelon slices and lime wedges, to garnish
- 3 pounds cut seedless watermelon*
- 3/4 cup granulated sugar
- 3 Tablespoons fresh squeezed lime juice
Moisten the rim of serving glass with a lime wedge. Invert glass into a plate of coarse sea salt. Twist glass to ensure it is thoroughly coated with salt.
Turn glass right side-up. Pour in 2 oz tequila, 1 oz lime juice, 2 oz watermelon juice*, and Grand Marnier. Add agave syrup and stir to combine.
Add 3 to 4 scoops of watermelon sorbet to glass. Garnish with watermelon slice and lime slice. Enjoy immediately!
Place seedless watermelons in a food processor. Pulse until smooth. Add sugar and lime juice and process until combined.
Transfer to an airtight container and let chill in the fridge until cold (1-24 hours).
Pour half of mixture into ice cream maker unit. Reserve remaining half of mixture and use as "watermelon juice*" for the margaritas. Freeze mixture in ice cream maker according to your unit's instructions. Process until mixture has reached a soft serve consistency. Transfer to a freezer safe container and leave in the freezer for at least 4 hours before serving. Allow to sit at room temperature for 5 minutes before scooping and serving.
All images and text © The Little Epicurean
- 3 pounds watermelon refers to weight after removing the rind.
- "Watermelon juice"refers to watermelon sorbet liquid mixture.