Watermelon Basil Margarita

This is a great summertime party cocktail!

Watermelon Basil Margarita 

Print This Recipe Total time Yield 6Source Adapted from Martha StewartPublished

serves 6 plus a little extra for the bartender!


  • 7½ pound seedless watermelon, rind removed, fruit cut into 1‑inch cubes
  • 2 teaspoon super fine sugar
  • 9 ounce silver tequila
  • 36 whole basil leaves, plus more for garnish
  • 3 ounce triple sec
  • 6 cup cracked ice


Place 24 of the watermelon cubes on a baking sheet lined with parchment. Cover with plastic wrap, and freeze at least 3 hours and up to 2 days.

Puree remaining watermelon and the sugar in a blender until smooth. Pass through a sieve lined with cheesecloth into a bowl, discarding the solids. You should have about 3 cups of juice, add a bit of water if necessary.

Place tequila and basil in a glass pitcher, and crushing the leaves of basil lightly with the back of a wooden spoon to release oils. Stir in watermelon juice and triple sec. Set aside about 1 hour for flavors to meld.

Place a few watermelon cubes in each of the glasses. Using a cocktail shaker, mix about 3/4 cup margarita with 1 cup cracked ice. Strain into one of the glasses. Discard ice and any basil leaves left in the shaker, repeat for each cocktail. Serve garnished with basil, optional.