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!
Frozen > on the rocks
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 homemade 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!
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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 Nectar:
- 1/2 cup agave nectar
- 1/2 of a small jalapeño, sliced into thin rounds
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 Chambord liqueur
- 4 oz tart cherry juice (optional)
- Garnish: lime wedges, salted rim
Instructions
Jalapeño-Infused Agave Nectar:
- 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 jalapeño residue, then transfer to glass container for storage (or use right away).
Margaritas:
- Add all ingredients to a high speed blender and blend well.
- 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.
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