Watermelon Margaritas

Watermelon Margaritas

by | Favorite Recipes

Watermelon margaritas

Watermelon margaritas are a great summer cocktail! We made these on our girl’s trip in Mexico, but ironically it was hard to find fresh limes! Definitely start with 100% Agave Tequila, fresh limes and use seedless watermelon to save time. I always use Agave Nectar for my margaritas over sugar or simple syrup. My favorite tequila for margs, that won’t break the bank, is Espolon Silver Tequila. It’s a great value and perfect for mixing into a marg.

When it comes to measuring out my ingredients, I always start with the fresh squeezed lime, as it’s harder to squeeze limes than pour the tequila, or add the agave. Best to buy an entire seedless watermelon, and chop into pieces and place half into food processor. Save the other half to cut into wedges for garnishing the glasses. This recipe is a little different from the 1,2,4 margarita recipe I posted as we replace the soda water with the watermelon puree.

Measurements for a single Watermelon Marg:

  • ½ oz. Agave nectar
  • 1 oz. fresh squeezed lime juice (not bottled – please!)
  • 2 oz. 100% Agave Tequila
  • 1 oz. fresh pureed watermelon (No seeds!)
  • Salt for the rim, and sprig of mint or watermelon wedge for garnish

Place all ingredients in a shaker with ice. Shake for 30 seconds at least, then pour into glass, with or without salt or a mixture of salt and sugar. I also sometimes add a sprig of fresh mint.

Measurements for a Batch of Watermelon Margaritas:

  • 1 cup Agave nectar
  • 2 cups fresh squeezed lime juice (not bottled – please!)
  • 4 cups 100% Agave Tequila
  • 2 cup Fresh pureed watermelon
  • 2 large scoops of ice

Combine lime, agave, watermelon and tequila into a  drink dispenser. Stir in the ice, making sure it is mixed well. Add a little bit of club soda at if you want to dilute it. Make sure to stir occasionally as the lime and watermelon tend to settle. Enjoy! And please drink responsibly!

Asian Cole Slaw

Asian Cole Slaw

by | Salads, Sauces

Asian Cole Slaw with Sesame Oil and Cilantro

Asian Cole Slaw with Sesame Oil and Cilantro

Okay, I’ve honestly had enough of this summer heat! With 90+ degree weather for the past couple of months, I thought I would share a light, refreshing coleslaw recipe, to cool you down. This dressing is a little sweet and pungent. Pairs nicely with a Panko Crusted Tuna.

Ingredients:

  • ⅓ cup soy sauce
  • 1 tbsp lime juice
  • 2 tbsp brown sugar
  • 1 tbsp fresh pureed ginger
  • 1 tbsp minced garlic
  • 4 tbsp Mirin*
  • 2 tbsp Toasted sesame oil
  • ¼ cup Organic Canola Oil

* Mirin is a rice wine, similar to sake, but with a lower alcohol and higher sugar content.

Directions: In a mixing bowl, place soy sauce, lime juice, brown sugar, ginger, garlic, and Mirin and whisk until brown sugar dissolves. Slowly whisk in the oil to the mixture in a slow stream, waiting for the oil and mixture to begin thickening before adding a little more oil. This is to ensure emuslification. Add to the slaw and refrigerate, this can be made a few hours before serving.

For the Cole Slaw:

Ingredients:

  • 1 cup thinly sliced napa cabbage
  • 1 cup thinly sliced green cabbage
  • 3/4 cup julienned carrots
  • 2 tbsp. cilantro, chopped
  • 1 tsp black sesame seeds

Directions: If you don’t have the patients to hand slice/chop all of the ingredients, you can use a food processor with the slicing or julienne blades. Mix the cabbages and carrots into a bowl, slowly add in the dressing, tossing to cover. Add in the cilantro and sesame seeds and toss. This can be served with a nice panic crusted seared tuna and sushi rice. You can also make a bit more of the above dressing and add it to the Tuna and rice.

Verified by MonsterInsights