Summer is almost here and you won't be able to get enough of these Frozen Watermelon Jalapeño Margaritas! They're refreshing, insanely delicious and have a slight kick from jalapeño-infused agave. Bonus: you can make a big batch in a blender for easy serving!
Although I usually prefer a margarita on the rocks (versus frozen), I can make an exception for these frozen watermelon jalapeño margaritas. It's SO good, you guys. Dangerously good.
The first time we made these, I knocked one back in about five minutes, and it wasn't a small serving.
These just taste like summer, and now that it's late May, I'm one hundred percent ready for anything summer-related. Bring on eighty degree temps, late sunsets, bonfires and endless batches of these watermelon margaritas!
Prepare the frozen watermelon ahead of time
You'll need to prepare a few hours (or preferably one day) ahead of time to make these. Instead of adding ice, we actually dice up a watermelon and freeze the cubes.
It only takes a few minutes of active work and a few hours in the freezer. We promise, you won't regret it - no watered-down margaritas in our house!
Seriously, there's nothing worse than a watery frozen margarita. The same goes for smoothies. I NEVER add ice to a smoothie.
Yes, it may be more cost-effective than using more frozen fruit, but it's really not worth compromising on taste and ending up with big chunks of un-blended ice.
Infuse the jalapeño agave nectar
Another star component of this margarita is homemade jalapeño-infused agave nectar. It really takes this drink to the next level, adding just the right amount of spice.
It's easy to make - simply bring the agave to a simmer with a few slices of jalapeño. Remove from heat, let cool and infused for about 30 minutes, then strain and you're good to go.
Just don't leave it infusing for too long (unless you have an unusually high spice tolerance)!
These frozen watermelon jalapeño margaritas are perfect for Memorial Day (this weekend) or July 4th. Keep the blender going all weekend and you'll most definitely be the hit of the party!
More summer cocktail recipes:
- Berry Bourbon Lemonade Pitcher Cocktail
- Watermelon Moscow Mules
- Blackberry Cucumber Vodka Cocktail
- Bourbon Peach Smash
If you make these frozen watermelon margaritas, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.
Print📖 Recipe
Frozen Watermelon Jalapeño Margaritas
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Summer is almost here and you won't be able to get enough of these Frozen Watermelon Jalapeño Margaritas! They're refreshing, insanely delicious and have a slight kick from jalapeño-infused agave nectar. Bonus: you can make a big batch in a blender for easy serving!
Ingredients
Jalapeño-Infused Agave:
- ½ cup agave
- ½-1 small jalapeño, sliced into thin rounds (depending on how spicy you want it)
Margaritas:
- 4 cup frozen watermelon
- 2 cups strawberries (fresh or frozen)
- 8 oz silver tequila
- 4 oz lime juice
- 4 oz jalapeño-infused agave (recipe above)
- 4 oz orange liqueur (Cointreau, triple sec, etc)
- Garnish: lime wedges, salted rim
Instructions
Jalapeño-Infused Agave:
- In a small saucepan over medium heat, bring agave and jalapeño slices to a simmer.
- Remove from heat and let cool and infuse for 30 minutes-1 hour.
- Strain to remove jalapeños, then transfer to glass container for storage (or use right away).
Margaritas:
- Add all ingredients to a high speed blender and blend until completely smooth.
- Salt the rims of 4 margarita glasses (optional), pour in margarita and garnish with fresh lime. Cheers!
Notes
Kosher salt is our salt of choice when it comes to rimming margarita glasses.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Cocktails
- Method: Blender
- Cuisine: American
Nutrition
- Serving Size: 1 Margarita
- Calories: 467
- Sugar: 56.1 g
- Sodium: 9.2 mg
- Fat: 0.9 g
- Carbohydrates: 68.7 g
- Fiber: 3.2 g
- Protein: 1.9 g
JimH says
Very delicious. Maybe I’ll leave the seeds in the jalapeño next time, for more spice. Easy recipe with great ingredients. Was great for the 4th of July. Thank you
Lexi says
So glad you enjoyed, thank you so much!
Linda Kurkechian says
I used this recipe as an inspiration for a mocktail, which came out amazingly refreshing, bright and such a wonderful summer treat!
I didn’t have enough patience for the watermelon to freeze, so I made it with chilled watermelon. The watermelon-strawberry-lime combo is lovely. It’s amazing when topped with fizzy water from my Soda Stream.
I made a lot, so I will take these mocktails with me tonight when I give platelets at the Red Cross. I will treat the staff to a delicious treat while they work with volunteers like me to save lives. Hint, hint …. Give blood, give platelets, give time, give of your treasures!
Thank you, Beth and Lexi, for another inspiring creation from your kitchen!
Linda Kurkechian says
Sounds yummy. I will experiment with making a mocktail version.