How to Make a Frozen Watermelon Margarita

melon

Few things are as quintessentially summery as watermelon: Swollen to perfect ripeness in July and August, crisp, juicy, and cool to the tongue, it makes for an unbeatable post-beach snack or a lawn-chair dessert. Yet watermelon’s place in the cocktail canon is almost nonexistent; when it does appear, it tends to be in the undesirable form of a flavored vodka. The reason is the fruit’s high water content—about 92 percent—which throws off the dilution ratios bartenders like to work with, disrupting the balance and concentration of flavors.

See full recipe at www.bloomberg.com

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