It’s hard to let go of summer even though we are a few days into fall. Say what you like I’m holding onto summer as tight as I can. It has been raining for the last four day here in my area. However, today was totally awesome. Today it was sunny hot and humid. So, in honor of such a lovely day, I’m celebrating by making a rosemary infused watermelon margarita. I’m saying goodbye to the last of the watermelon in my refrigerator.
I can’t think of a better way to enjoy this beautiful weather than sitting on the deck enjoying the fragrant rosemary growing in a flower pot nearby while sipping on an infused watermelon margarita.
I love the smell of fresh rosemary. It was while I was sitting on my deck that I got the bright idea to infuse a simple syrup with the fresh herb. A simple syrup is merely equal parts sugar and water cooked over heat to dissolve the sugar. With the addition of the rosemary, the very essence of the herb is infused into the syrup. Rosemary and watermelon together sound downright heavenly to me.
I rimmed the glass with the zest of a lime, rosemary, and, turbinado sugar. The sugar on the rim of the glass makes for a beautiful presentation and it tastes good as well. In a blender, I added seedless watermelon, tequila, infused rosemary syrup, fresh lime, and triple sec. Additionally, this is a light and thirst quenching drink.
In fact, you could consider the rosemary infused watermelon margarita summer in a glass. This cocktail is so smooth and refreshing, just remember it contains alcohol so please drink responsibly. Another exotic drink you might like to try is the Black-Eyed Susan Cocktail, it’s sunshine in a glass.
Garnish the margarita with a wedge of watermelon, and sit back and put your feet up and enjoy summer in a glass.
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- 3 fresh medium sprigs of rosemary
- ½ cup granulated sugar
- ½ cup water
- 16 ounces seeded pureed watermelon
- 6 ounces tequila
- juice of 2 limes
- 3 ounces triple sec
- 3 tablespoons turbinado sugar
- ¾ teaspoon finely chopped rosemary
- ½ teaspoon grated lime peel
- 4 small wedges of slice watermelon
- Crushed ice
- Use a tea infuser to steep the rosemary into the syrup or enclose the rosemary in a small square piece of cheesecloth. Tie a string around the top of the cheesecloth holding the sprigs of rosemary in place. This will keep the cheesecloth closed while steeping in the syrup.
- In a small saucepan place the water, sugar, and rosemary in the pan. Stir until the sugar has dissolved. Allow the syrup to steep for 5 minutes. Remove from heat and allow to cool.
- Discard the rosemary.
- On a plate combine turbinado sugar, chopped rosemary, and grated lime peel together. Rim 4 glasses with turbinado sugar mixture.
- In a blender combine pureed watermelon, tequila, infused simple syrup, lime juice, and triple sec. Blend until fully mixed.
- Pour into the sugar-rimmed glasses over crushed ice, garnish with a single wedge of watermelon.