Cantaloupe margarita
Prep
15 mins
Cook
30 mins
Servings
1
Difficulty
Easy
My go to summer drink has to be this cantaloupe margarita. There's something magical about blending fresh cantaloupe with tequila and triple sec that just captures the season in a glass. What I love most is how quick it comes together, ready in under 45 minutes from start to sip. Cantaloupe is packed with vitamin C and potassium, so you're getting a refreshing treat that's actually good for you. The natural sweetness of the melon means you don't need much agave, keeping it simple and letting those bright citrus notes shine through. Trust me, once you try this version, you'll be making it all summer long.
Ella x
Ingredients
- 1cantaloupe melon((enough for 5 cocktails), plus thin slices to serve (optional))
- 50 mlstequila
- 25 mlstriple sec
- 25 mlslime(juice (about 1/2 a lime) plus wedges to serve (optional))
- 15 mlsagave nectar
- 1sea salt flakes(to serve (optional))
Detail level
Instructions
- 1
Halve and deseed the melon, then slice off the skin and cut into 2-4 cm chunks. Spread over a large baking tray or similar, freeze for at least 3 hours, then transfer to a freezerproof container or freezer bag for easier storage.
- 2
To make 1 cocktail, put 100g of the frozen melon in a blender with the remaining ingredients (except for the optional ones), then pulse for 20-30 seconds to create a smooth, slushy mix.
- 3
Dampen the rim of a martini glass or coupe with a wedge of lime, press into sea salt flakes (if using) to coat, then pour in the drink (avoiding the salt). Serve with a slice of melon or lime, if liked
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