Okay. I hope you all are not too annoyed with this but I am on a summer kick this week. Most likely because the weather in Portland is so awful this week. I need to have some sun to think about.
So without further adieu I give you...Watermelon-Basil Margaritas.
7 1/2 pounds seedless watermelon, rind removed, fruit cut into 1-inch cubes
4 teaspoons superfine sugar
6 ounces (3/4 cup) silver tequila
25 basil leaves, plus sprigs for garnish
3 ounces (1/4 cup plus 2 tablespoons) triple sec
6 cups small ice cubes
1. Place 24 watermelon cubes on a baking sheet lined with parchment. Cover, and freeze at least one hour (up to 2 days).
2. Puree remaining watermelon and the sugar in a blender until smooth. Pass through a sieve lined with cheesecloth into a bowl. (You should have 3 cups.)
3. Place tequila and basil in a glass pitcher, and crush with a wooden spoon. Stir in watermelon juice and triple sec.
4. Place watermelon cubes in glasses. Using a cocktail shaker, mix 3/4 cup margarita with 1 cup ice. Strain into a glass. Repeat. Serve garnished with basil.
If this recipe doesn't say summer, I don't know what does.