Today I am pleased to share a refreshing concoction I make with sweet Texas watermelons and farm fresh jalapeños for our watermelon Foodie Extravaganza event.
Growing up in the South, I learned to put salt on my watermelon and eat it with a sharp knife straight out of the rind. The salt brings out the sweetness in the watermelon somehow so I’ve also added a little bit to this summer drink. It’s hot, cold, sweet and salty, in the best possible way. Hope you find it as refreshing as we do!
Ingredients for one 1 1/2-quart or almost 1 1/2-liter pitcher
1/4 15-pound or 6.8kg sweet summer watermelon (preferably seedless)
1-inch or 2cm fresh jalapeño or to taste
4 oz tequila
1/4 teaspoon fine sea salt
Ice
Optional garnish – watermelon wedge, sliced jalapeño and flakey sea salt, if desired, but highly recommended
Method
Cut your watermelon off the rind and into small chunks. (Remove the seeds if you couldn’t find a seedless one.)
Finely mince the piece of jalapeño.
Put the watermelon and jalapeño in the blender. Add the tequila and salt and top with ice.
Blend until smooth and frothy.
Pour into pretty glasses.
Garnish with a watermelon wedge and one thin slice of jalapeño, to alert your guests that this will be spicy.
Add an extra sprinkle of flakey sea salt, if desired.
Put the pitcher in the freezer between servings. It’s even better when it gets a little frozen.
Enjoy!
So refreshing in the summer heat!
