Fresh Cantaloupe Margaritas Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a longtime food and drink expert whose recipes and cocktail-making tips can be found on her newsletters What to Drink and The Dinner Plan. She is the author of  The One-Bottle Cocktail and Batch Cocktails, both published by Ten Speed Press.
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Updated August 30, 2018
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Robyn Lee

Note: Recipe can be doubled. Blend mixture in two separate batches if doubling. For best results, use a very ripe cantaloupe. If your cantaloupe is not sweet enough, sugar can be added to the blender a teaspoon at a time until desired sweetness level is reached (taste as you go).

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Recipe Details

Fresh Cantaloupe Margaritas Recipe

Active 10 mins
Total 10 mins
Makes 3 margaritas

Ingredients

  • 4 1/2 cups cantaloupe cut into rough 1 1/2-inch cubes (about 1 1/3 pounds fruit)
  • 4 1/2 ounces (9 tablespoons) fresh juice from 7 to 9 limes
  • 1 1/2 ounces (3 tablespoons) Cointreau
  • 6 ounces (3/4 cup) blanco tequila
  • 3 mint sprigs for garnish

Directions

  1. Blend cantaloupe, lime juice, Cointreau, and tequila until very smooth. Serve immediately or refrigerate in a sealed pitcher for up to three hours if desired. When ready to serve, fill 3 serving glasses with ice, divide margarita mixture among glasses, and garnish each glass with a mint sprig.

Special equipment

blender

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