Looking for a unique Cantaloupe recipe? This is a perfect summer cocktail drink. The cantaloupe margarita is easily the BEST margarita Recipe ever.
These frozen cantaloupe margaritas have changed my view on cantaloupes completely.
Until now, all my cantaloupe recipes were either included in dessert recipes or in snack recipes. They have so much nutrition value that I never thought of putting them in a drink recipe.
The closest I got was to use it in my spinach smoothie but I changed my mind at the last minute.
Over the weekend, I was cleaning my fridge and found that there was a huge cantaloupe hiding in the corner. The funny thing is that I have no memory of purchasing it.
The only way it would have gotten into my fridge was if the refrigerator gnomes stocked my fridge.
What other explanation can there be, right?
With that mystery solved, there came a small problem. This cantaloupe was the perfect stage of ripeness. It wouldn’t be at this optimum deliciousness for more than a day.
So, what is the fastest way to use up a fresh cantaloupe? Have a couple of my friends over and make cantaloupe margaritas for a girls night in!
Any frozen margarita recipe is always well received, but, this one was particularly well liked. Not only was it an easy margarita recipe to make, it was also very unique. It felt like we were celebrating in the islands somewhere exotic.
Check out my Arugula salad recipe where I use these cantaloupe and other melons. You won’t believe how delicious they taste!
What is your favorite cantaloupe drink?
How To Make A Cantaloupe Margarita
Cantaloupe Margarita (Frozen)
To Make your own Margarita Mix
- 4 oz lime juice
- 4 oz water
- 1/4 cup sugar
For the Margarita
- 3 Cups cantaloupe cubed and de-seeded
- 1 Cup ice cubes
- 6 oz Tequila about 3/4 cup
- 1/2 Cup orange liqueur
- 2 Tbsp grand marnier optional
- salt For the rim of the glass
- 1/4 cup water cold
- In a blender, add water, cantaloupe and Grand Marnier
- Pulse it until it is completely fine
- Use a nylon mesh to strain the cantaloupe.
- Keep the pulp for use in soups, etc
- Take the strained liquid and place it in the blender
- Add the remaining ingredients and set it to pulse
- Crush until all the ingredients have blended completely
- Serve immediately in the salted-rimmed glasses with lemon wedges as garnish