I fell in love with this summer cocktail, but it took me several versions to come up with a July 4th cocktail. "Cooking Light" got me started and Ina's "Pineapple Margaritas" helped as well. Finally, from Kelsey AKA The Naptime Chef, I got the helpful hint to sieve the watermelon.

These are pretty potent. I managed to cut my finger as I carved the grilled pork tenderloin, talking over my shoulder to my friend, Jan. Still, they were pretty luscious…


1 tablespoon white sugar or sea salt
1/2 organic lime
6-8 cups cubed, seedless watermelon
2 cups white tequila
2 cups freshly squeezed lime juice
1 cup Cointreau
1 cup triple sec
small watermelon balls and lime wedges (optional)


Step 1
Pour sugar or salt into a wide saucer. Rub the rims of 4 martini glasses with half a lime. Dip and swirl the glasses in the sugar or salt. Freeze the glasses.

Step 2
Using a processor, puree the chopped watermelon, erring on the \

Step 3
Sieve the watermelon puree and set aside.

Step 4
In a large pitcher, combine the tequila, lime juice, Triple Sec and Cointreau.

Step 5
Add the watermelon puree. Stir and chill for several hours.

Step 6
Load a cocktail shaker halfway full with ice. Pour in the chilled cocktail mix and shake. Repeat as needed.

Step 7
Pour chilled margaritas into sugared glasses. Garnish - or not - with toothpick-loaded small watermelon balls and tiny lime wedges.