- 1 watermelon
- 3/4 cup (6 fluid ounces) tequila
- 1/4 cup (2 fluid ounces) Triple Sec
- 2 limes, juiced
- 2 teaspoons granulated sugar
- Lime wedges, for lining rims and serving
- Margarita salt or granulated sugar, for lining rims
Cut off both ends of the watermelon with a large sharp knife so it can stand flat on the cutting board. Run the knife down the sides of the watermelon to remove the rind. Cut the watermelon in half. Roughly chop one half of the watermelon then place into the pitcher of a blender. Puree until liquefied. Pass through a fine mesh strainer into a liquid container. Cover and refrigerate until ready to use.
Cube the remaining half of the watermelon into ice cube-sized pieces. Place on a baking sheet and freeze until very firm, at least 4 hours or overnight.
When ready to serve, combine 2 cups of the watermelon juice, tequila, Triple Sec, lime juice, and sugar in a pitcher and stir to combine. Place the margarita salt or sugar in a saucer. Run lime wedges around rims of the glasses then spin each rim in the margarita salt or sugar to coat. Fill the glasses almost full with the watermelon ice cubes. Divide the margarita mixture between the glasses and serve, garnished with lime wedges.