Friday, August 26, 2011

Time-Out: Jalapeno Watermelon Margaritas

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Let's just deconstruct this cocktail (in case you were wondering what prompted this drink):  Jalapenos (John's favorite), Watermelon (Summer favorite), and Margaritas (Dani's favorite).  Overall, this is pretty much the perfect cocktail for any night John and I are together!  I hope you enjoy this happy hour cocktail outside, soaking in the last few rays of the summer!! 

When I first saw the recipe at DomesticFits, I knew that we would making this as soon as we caved into getting more jalapenos.  Unfortunately (or fortunately for John), it was sooner than I would have liked, but when I surprised him with these on a Friday afternoon, he was definitely game for a few.  He informed me that to "increase the heat" I should add the seeds to his!  I did; it was too hot for me but he was loving it.

To be honest, the watermelon slushie is so good that you can serve that to your kids without the alcohol and I bet they will gulp them down!  I couldn't stop drinking them (leading to weaker and weaker margaritas to keep myself awake).  We also froze the watermelon for 2 hours before I made this.  That made it really easy to make frozen margaritas, and that is what I would suggest if you want to do that.  Watermelon has a high water content so they freeze easy and allows you to elminate the ice (therefore not watering down your drink).
Jalapeno Watermelon Margaritas (adapted from here)
3 cups watermelon cubes (optional:  freeze overnight, or at least 2 hours before using)
3 ounces tequila (to taste)
1 tablespoon sugar
2 tablespoons lime juice
1 jalapeno, top removed and diced (remove seeds if preferred)
1 cup ice (omit if watermelon is frozen beforehand)

In a blender, combine watermelon, tequila, sugar, lime juice, diced jalapeno, and ice (if needed).  Serve in margarita glasses with a slice of jalapeno.

It's so easy to make for your next barbeque party (to sit right next to that jalapeno lemonade), that you could hardly resist!  Again, omit the alcohol for the kids (and maybe the jalapeno seeds), and it's a great snack that feels like a huge treat.

Quick Growing Foodie Note:  This past week, John and I spent our time remaking some of our favorite summer recipes.  Some of them have been posted on the blog lately, and when appropriate, I've updated those links.  We used the other half of the homemade pasta (and my FIRST foodgawker post) to make the Parisian Summer Pasta that I featured back in June.  I added some ingredients and did a lot better shaping the pasta! I also enjoyed re-taking their pictures.  Check out the recipes if you haven't before.  They are delicious and perfect for late summer / early autumn.  No oven dinners are perfect lately here.
Until the next time my oven is on...

8 comments:

  1. These sound scrumptious! I love the idea of drinking them as a non-alcoholic slushie too!

    ReplyDelete
  2. Wow, these sound like the perfect drink to whip up for the upcoming long weekend! Thanks for sharing this!

    ReplyDelete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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