It’s been such a hectic week! We planned to share a Cinco de Mayo inspired Recipe Friday post, on Friday, but it’s now Sunday! Did you have fun celebrating? We sort of worked right through it! However, today, we were able to finally relax a bit and our Cinco de Mayo recipe was so refreshing and the perfect drink to relax with.
We found this recipe on minimalistbaker.com. We rarely make alcoholic drinks! However, this looked so delicious and simple enough for us to try. We’re glad we made these and wanted to share the recipe with you too since these turned out to be so refreshing!
Lately we have read about some possible benefits to drinking tequila. Mainly, tequila is a probiotic that can increase the amount of healthy bacteria in your intestines. For those with Colon issues, such as Crohn’s disease or colitis, tequila can also help form a protective barrier to protect drugs from breaking down in your stomach and to help medicine reach your colon.
So having a drink with tequila now and then may actually have some health benefits.
- 1 1/4 cups (300 ml) watermelon juice (from 1 small ripe watermelon*)
- 2 1/2 Tbsp (37 ml) lime juice
- 5 Tbsp (2 1/2 ounces) silver tequila
- Sea salt (for lining rim)
- Pack a large blender full of cubed ripe watermelon (with or without seeds) and blend until you have a juice. One small watermelon should yield roughly 3-5 cups (720-1200 ml), so you will have leftover juice for extra margaritas. You can choose to strain the juice through a fine mesh strainer to remove any seeds or pulp, but I didn’t find it necessary.
- To make margaritas, add watermelon juice, lime juice, tequila and a handful of ice to a cocktail shaker and shake vigorously to combine. Sample a small amount and adjust flavor as needed, adding more watermelon juice for sweetness, lime juice for acidity, or tequila for booziness.
- Line the rim of two serving glasses with lime juice and sea salt. Add ice and pour over margaritas.
- Best when fresh! Leftover watermelon juice will keep covered in the refrigerator up to 3 days.
Credits: Author: Jill Uechi // Photography: Coco Iv