Watermelon Margarita Granita 🍉

This is how you start summer off strong!!

Get Andy Liang’s recipe👇

Watermelon Margarita Granita
Recipe courtesy of Andy Liang for Food Network Kitchen
Level: Easy
Total: 8 hr 40 min (includes freezing time)
Active: 40 min
Yield: 4 servings

Ingredients

2 mini seedless watermelons (about 5 pounds each)
1/2 cup sugar
1/4 cup lime juice (from about 3 limes)
1/2 cup (4 ounces) tequila blanco
1/4 cup (2 ounces) triple sec
4 sliced lime wheels, for garnish

Special equipment: 4 cocktail umbrellas; 4 straws

Directions

Trim a thin slice from the stem end and opposite end of each watermelon so the bowls will sit flat and level. Cut the watermelons in half crosswise. Hollow each half out with a spoon leaving a 1/2-inch-thick shell and being careful not break through the bottom. Reserve the flesh and place all 4 watermelon halves on a rimmed baking sheet.

Working in batches, place the watermelon flesh in a blender and blend until it’s a smooth juice. Measure out 8 cups juice and place it in a large bowl; save the remaining watermelon juice for drinking. Whisk the watermelon juice with the sugar and lime juice until the sugar is dissolved. Pour the mixture evenly into the hollowed-out watermelon halves. Carefully place the halves in the freezer so they sit flat and level. Freeze until solid, about 8 hours.

Meanwhile, mix the tequila and triple sec together in an airtight container and refrigerate until needed.

When ready to serve, scrape the frozen watermelon with the tines of a fork to make fluffy ice, being careful not to break the watermelon shells. Drizzle 3 tablespoons of he tequila mixture over the fluffy ice. Garnish each half with a lime wheel and a cocktail umbrella. As the granita melts, you can replace spoons with straws and enjoy icy-cold watermelon margaritas.

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