Skinny Cantaloupe Margarita
This is my most favorite one for summer cocktail when catering. It’s best when the cantaloupe is ripe. Enjoy with appetizers or a groovy taco bar!
Serves 4-6, depending on the size of your glasses
- 1/4 cup agave
- ¼ cup lime juice
- 2 cups water
- 4 cups ripe cantaloupe, cut in chunks, pureed in a blender and strained through a fine sieve (or buy already chunked)
- 6-8 oz reposado tequila, (depending how strong you like them
- Osmo Brand strawberry lime salt or Mango Chili flavor, for rimming (you can find atosmosalt.com)
- 16 lemon and blood orange wedges, on long bamboo toothpick (garnish)
Chill 4 of your favorite glasses in the freezer overnight so they are nice a frozen. Add the lime juice, water and a gave to a large pitcher. In a blender, process the cantaloupe and 1 cup of the lime juice mix and blend until its fine pulp Pour pulp into a fine mesh strainer set over a large bowl and strain, pressing the solids with a ladle until all is pureed and strained. You might have to do this in 2 batches. Add remining lime mix if were able to do it in 1 batch and stir. Check to see the balance of the lime and agave isn’t too sweet or not sweet enough.
Put your salt of choice on a bowl or plate big enough to hold the diameter of the glass. Dip the glass in the salt fill with crushed or cubed ice and pour your fabulous margarita on top. Garnish the glass with the lemon and blood orange wedges.
