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Watermelon-Rhubarb Margaritas
Watermelon-Rhubarb Margaritas
Watermelon-Rhubarb Margaritas
Watermelon-Rhubarb Margaritas
Watermelon-Rhubarb Margaritas cover
From the Cook
From the Cook
From the Cook
From the Cook
1/5

Watermelon-Rhubarb Margaritas

0 allergens identified

Watermelon-Rhubarb Margaritas

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Instructions

Instructions

1
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In a blender, juice the watermelon and rhubarb together (you may have to do this in two separate batches). Immediately strain through a fine-mesh sieve, pushing out all the juice with a spoon. You will have about a half cup of fibrous pulp leftover.
2
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Mix the watermelon-rhubarb juice with the tequila, triple sec, simple syrup, and lime juice in a pitcher. Salt the rims of 8 glasses, and divide the margaritas between each glass. Garnish with extra watermelon, lime slices, and rhubarb.

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Tips & Tricks (5)

  • Freeze Watermelon Cubes for Perfect Dilution 🍉
    Pre-freeze fresh watermelon cubes to use as ice, which chill your margarita without watering it down as regular ice melts.
  • Prepare Rhubarb Syrup in Advance 🌿
    Make a concentrated rhubarb simple syrup 1-2 days ahead by simmering chopped rhubarb with sugar and water, then straining—this deepens the tart flavor and saves prep time.
  • Salt Your Rim with Tajín for Extra Complexity 🧂
    Use Tajín seasoning on your rim instead of plain salt to add a subtle chili-lime depth that complements the sweet watermelon and tangy rhubarb.
  • Fresh Lime Juice Only—Never Bottled 🍋
    Always use freshly squeezed lime juice rather than bottled, as it provides the bright acidity needed to balance the sweetness and prevents a flat-tasting cocktail.
  • Batch Chill Your Glassware and Ingredients 🧊
    Pre-chill your margarita glasses and keep all spirits in the freezer for 30 minutes before mixing to ensure a perfectly cold, properly integrated drink without over-diluting.
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