Happy Cinco de Mayo, friends! I’ve always had a great interest in Mexican culture, history, folklore, and of course, food and drink. At one point during my time in college, I was obsessively devouring every piece of Latin American literature and film I could get my hands on, and spent a great deal of time practicing my Spanish (which sadly, I haven’t put to use in far too long.)
One side of Jeremy’s family is from Mexico and it’s been so special getting to take part in some of the conversation that revolves around their family’s history and partake in a few of the traditions and interests rooted in their Mexican culture that they continue to practice and love, despite their distance in both miles and time away from the country.
And one thing we all had in common straightaway? Our love for margaritas! Jeremy’s been on a watermelon kick lately and, with summer right around the corner, we thought a watermelon margarita would be the perfect way to celebrate the day!
We found the recipe here, and the only real change we made was substituting Stevia for sugar.
Makes about 4 margaritas – or two, if you’re really thirsty ; )
- 3-4 cups cubed (seedless) watermelon
- 1/2 cup tequila
- 2 tablespoons sugar
- 1 tablespoon Triple sec (optional)
- 3 tablespoons lime juice
- Extra lime, watermelon, and sugar for garnish
- Combine the watermelon, tequila, sugar, lime juice, and Triple sec in a blender.
- Blend until well mixed.
- For a margarita on the rocks, add desired amount of ice to a glass and pour margarita over the top. For a frozen margarita, add desired amount of ice to the blender and process again until well blended.
¡Arriba, abajo, al centro, pa’dentro!