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.
Elevate your favorite summer cocktail with fresh Texas cantaloupe.
- 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)
- Add the lime juice to a pitcher.
- Over medium heat in a small sauce pan, heat sugar and water, stirring until clear.
- Remove from heat and add to the lime juice.
- 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).
- 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.
- Add cantaloupe juice to the pitcher, along with tequila and orange liqueur.
- Serve in salt-rimmed glasses, over crushed ice.
Yields: 4 servings
Estimated time: 10 minutes