Since these margaritas have entered my life, I’ve gone through a considerable amount more of tequila every week. My homegirl Shawnda had mentioned them to me in passing about a month ago, and I couldn’t wait to try them. Literally couldn’t wait either, I hounded her to give up the recipe early. Thankfully, she obliged and gave up the goods. Made a batch of them up that night, and voila! My new favorite summer drink.
I love a small sprinkling of salt on my chunks of cantaloupe anyways, and let me tell you – the salt rim is everything I’d hoped it would be. Even now, at 9 AM on a Monday, it’s making my mouth water. The color is just gorgeous too, a lovely sherbert colored orange. This recipe makes about 4 or 5 drinks, so it’s perfect for poolside or at a backyard BBQ…or, drinking all to yourself on a Friday night. These are so good, they had my homebrewing husband drinking them! And, he doesn’t do tequila. They’re that good, folks. I know it’s only Monday, but I’m already looking forward to next weekend and making up another batch of these perfect summer cocktails.
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.
Source: Confections of a Foodie Bride