Cantaloupe Margaritas

by Shawnda on June 6, 2012

in Beverages,Cinco de Mayo,Margaritas,Mexican & TexMex

Cantaloupe Margaritas

So I know I’ve mentioned Cantaloupe Margaritas a couple of times before – they are one of the very few margaritas that I like frozen. I simply substitute frozen cantaloupe in this recipe and then boom! It’s suddenly the next day and I’m swearing that I’ll never drink tequila again.

For the second time in two days.

But after my friend Laura posted her Watermelon Margaritas recipe, I decided to try an on-the-rocks version with cantaloupe using the same general technique:
1. Obliterate the cantaloupe in a blender/food processor until it’s essentially just cantaloupe pulp.
2. Strain the liquid into a pitcher.
3. Add tequila to pitcher.

Boom! (Boom!-ish) Cantaloupe Margarita on the rocks.

The cocktail is a beautiful shade of salmon orange. It has the sweet, fresh flavors of your favorite Texas melon. And with a little Hornitos Plata, it has all the makings for a fun Friday night.

And a sucky Saturday morning.

Cantaloupe Margaritas

Elevate your favorite summer cocktail with fresh Texas cantaloupe.

Ingredients

  • For the homemade margarita mix:
  • 4 oz lime juice
  • 4 oz water
  • 1/4 cup sugar
  • For the margarita:
  • 1 lb cantaloupe wedges (1/2 a 3lb cantaloupe, seeds and skin removed)
  • 4 oz orange liqueur
  • 6 oz silver tequila
  • Salt, for rimming (optional)
  • Lime wedges, for serving (optional)

Instructions

  1. Add the lime juice to a pitcher.
  2. Over medium heat in a small sauce pan, heat sugar and water, stirring until clear.
  3. Remove from heat and add to the lime juice.
  4. In a food processor or blender, process the cantaloupe for ~60 seconds until completely obliterated into a fine pulp (you might need to add a few pieces at a time if using a blender).
  5. Pour pulp into a fine mesh strainer set over a large measuring cup or small bowl and strain, lightly pressing the solids until you get 1 cup of liquid.
  6. Add cantaloupe juice to the pitcher, along with tequila and orange liqueur.
  7. Serve in salt-rimmed glasses, over crushed ice.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride and Tide & Thyme

Estimated time: 10 minutes

{ 11 comments… read them below or add one }

1 Katrina June 6, 2012 at 8:41 am

These look absolutely fabulous! Yum!

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2 Laura June 6, 2012 at 9:05 am

They literally rendered me speechless at first sip. Know I’ll be making them again and again this summer! Thanks so much for sharing this one.

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3 Caralyn @ glutenfreehappytummy June 6, 2012 at 3:51 pm

oh wow — that looks SO delicious and refreshing! i could go for one right now! — It’s almost 5 o’clock! :) thanks for sharing!

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4 Jenna @ LittleKitchenBigFlavors June 6, 2012 at 7:37 pm

Yes please! Margaritas are my drink of choice. Usually, we make them with mango… but cantaloupe version sounds so interesting and refreshing. What a great summer party drink!

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5 Joanne June 6, 2012 at 7:46 pm

I never think of cantaloupe when I think of drink flavors…but you’ve proven that I need to start!

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6 Jennifer June 7, 2012 at 5:29 am

Cool use of cantaloupe. I think these need to be tested in my kitchen!

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7 Ann P. June 7, 2012 at 5:58 pm

MMMM! My sister would love these! I think I need to make a pitcher when she comes to town soon :)

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8 Krissy's Creations June 7, 2012 at 6:27 pm

What an amazing spin on Margaritas! And btw- your photography is my favorite! Every shot you post I want to frame.

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9 foodiebride June 8, 2012 at 11:07 am

Thank you so much, Krissy! I actually am working on ordering a few prints on canvas to decorate a wall in our kitchen :)

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10 Lauren June 24, 2012 at 6:27 pm

Just made these – they are great! I made them to enjoy with the bf but he got home with a horrible headache so I’m drinking most of the pitcher by myself :-/ I made mine with Don Julio & Cointreau – yummy!

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11 Donna Ross August 9, 2012 at 8:49 am

You can freeze the puree and have lovely, summery margaritas during the winter, too. Get your cantaloupe now while it’s in season!

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