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Melon Margaritas

Here's a refreshing, summery twist on an old favorite. Try it with honeydew, substituting lime juice for the lemon, and Midori liqueur for the limoncello.

4 Servings



cantaloupe (peeled, seeded, and cut into 2-inch cubes, about 3 cups)

3 cups

Ice cubes

¼ cup

fresh lemon juice

½ cup

superfine sugar

⅔ cup


1 Tbsp

limoncello liqueur


lemon (cut into 4 wedges)

Kosher salt or granulated sugar (for rimming glasses)


Fresh mint sprigs (as garnish)


Place the melon, ice, lemon juice, and sugar in a blender and process until smooth. Add the tequila and limoncello and blend for 10 seconds.

Rub the rims of 4 glasses with the lemon wedges. Place a layer of salt or sugar (depending on your preference) on a small plate. Dip the moistened rim of each glass in the salt or sugar.

Carefully divide the margarita mixture among the glasses. Garnish with mint sprigs, if desired.

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