Melon Margarita
Serving size: 4-6
Prep Time: 5
Cook time: 0
FREE OF: gluten, dairy, lime, tomato, coconut, seeds, fish, soy, cauliflower, nut, nightshades, berry, animal products (aka vegan)
Ingredients:
1 medium honeydew melon
1/2 cup sugar
1/4 cup lemon juice + extra for rim
1 tsp lemon zest
1/2 cup + 2 Tbsp tequila
Water
Sugar and/or salt for rim
Instructions:
Chop up and freeze a whole honeydew melon in a ziplock
Once frozen take out of freezer and repeatedly drop on the floor to break up the pieces (have fun here)
Fill your blender almost all the way up with honeydew (leave about 3 inches of the top open)
Add all ingredients and then fill with watet until it reaches one inch below the top of the melon line
Blend well (if it's too thick for your liking then add more water and another Tbsp of tequila)
Get a plate and pour out sugar or salt
Either dip your cup in the lemon juice or drip your finger and cover the rim in lemon juice
Then dip the cup in the sugar or salt
If you want a unique twist, dip in both sugar and salt (it's delicious)
Story Behind the Recipe
Margaritas are one of Allergy Girls favorite alcoholic drinks, but really only the blended super fruity ones that taste like candy. There's one place in town that makes them like that, but their food isn't very good, it's far away, and no one ever wants to go because it's downtown which is a pain to drive around and park in. Time to recreate at home!
The margaritas made at said restaurant are made with syrups and such, but Allergy Girl didn't have any of those and no one in town had them available so time to use nature as intended! It tastes just like candy when you add the extra sugar, though you don't technically need it if you'd prefer to ditch the extra calories.
There are many margarita recipes that allergy girl likes to make: guava, strawberry, spicy mango, and more! Stay tuned for more of these recipes and make sure to subscribe to get a direct notification in your email when they drop!
