Frozen Cantaloupe Margaritas
I know late August seems like an odd time to be sharing Frozen Cantaloupe Margaritas, but cantaloupes are still seasonal here in Louisiana where our temperatures have not received the memo that it is time to transition to Fall.
Our daytime temperatures are still in the 90’s with the “feel like temperature” hovering above 100 degrees. Y’all that is just too darn hot to be talking about much less making pumpkin spice anything. Maybe in September I’ll start working toward some Fall content but not right now.
In case you don’t know just how hot that is, I needed to quickly soften some butter so I put a stick in a bowl and put it out on my covered screen porch. Within ten minutes, it was darn near melted.
When it is that hot, I need to be making a batch of frozen margaritas and not turning on the oven. My plans for baking were quickly derailed with these fresh and fruity Frozen Cantaloupe Margaritas and I’m not mad about it.
Would they be as delicious without running and dirtying your blender? Yes, of course.
But did I mention it feels like 106 degrees when I walk outside to check the mail?
106 degrees calls for all things frozen.
Frozen Cantaloupe Margaritas
Made with frozen cantaloupe (see notes), these Frozen Cantaloupe Margaritas are refreshing and delicious; the perfect way to beat the summer heat.
Ingredients
- 4 cups cantaloupe chunks, frozen
- 1/4 cup lime juice
- 1-2 tablespoons agave syrup, or to taste
- 1/2 cup silver tequila
- 1 cup crushed ice
- salt and lime juice for rimming the glass
- cantaloupe melon balls, lime wedges, mint- garnish
Instructions
- Rim four 8 ounce mason jars with lime juice. Put salt or sugar on a small plate to rim the glass. Slowly twist the glass in the salt to apply the salt.
- Combine cantaloupe chunks, lime juice, tequila, agave syrup and ice in a blender and mix until everything is well combined and smooth.
- Pour into prepared glasses and garnish with melon balls, lime and mint.
Notes
To freeze the cantaloupe: Place the cantaloupe chunks on a baking sheet and freeze for about 4 hours prior to using.
Freezing the cantaloupe beforehand will cut down on the amount of ice you have to add to the blender. If you don't have the time to wait for freezing, though, just start with 1 cup of ice and continue to add to get to the desired thickness.
Cantaloupe is right on up there on my list of favorite fruit. It’s juicy and sweet; perfect for a hot weather snack. Even more perfect in a batch of margaritas. This basic recipe works with watermelon and honeydew, too!
But if none of those melons are not your thing, you might enjoy these alternatives:
Frozen Pineapple Coconut Margaritas
Stay cool out there!
