Frozen Melon Margaritas
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Frozen Melon Margaritas
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Of course, this recipe can be increased if you wish to make more than the two indicated.
I’m a big fan of salt, but often people put too much on the glasses. So I take a tip from the Zuni Café in San Francisco, which dips only half the rim of the glass in salt, which seems like just the right amount.
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Ingredients
For the melon-tequila sorbet:
- 1 melon peeled and seeded, medium, 2-pounds, 900g
- 1/4 cup (60ml) lime juice fresh
- 3 tablespoons (45ml) tequila
- 1/3 cup (65g) sugar or 1/4 cup (80g) agave nectar
- big pinch salt
For the frozen melon margaritas:
- 6 melon-tequila sorbet scoops (8 ounces, 240g
- 1/4 cup (60ml) tequila
- 4 ice cubes
- 2-3 tablespoons lime juice fresh
Instructions
- To make the sorbet, cut the melon into chunks and puree them in a blender with the 1/4 cup (60ml) fresh lime juice, 3 tablespoons (45ml) tequila, the sugar or agave, and the salt, until smooth.
- Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions, or use one of the methods in the last paragraph of the post. Another option is to simply pour the mixture into ice cube trays and freeze.
- To make the margaritas, blend the scoops of sorbet with the 2 ounces of tequila, ice cubes, and 2 tablespoons of lime juice. Taste, and add more lime juice is desired.
- Serving: Chill margarita glasses then sprinkle some sea salt on half of a small plate and press half of the rims of the glasses in to salt them. Then divide the mixture between the two glasses.
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