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Watermelon Margarita Float

Yield: serves 1, multiply as needed
Author: Maryanne Cabrera


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

Watermelon Sorbet:

  • 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!

Watermelon Sorbet:

  • 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.


  • 3 pounds watermelon refers to weight after removing the rind. 
  • "Watermelon juice"refers to watermelon sorbet liquid mixture. 
All images and text © The Little Epicurean