If there is any food that screams summer is it watermelon. In my house there is a watermelon in the fridge every week once they hit the markets. My kids would eat an entire one in two days if I let them.
However, they are not always that sweet or over ripe. I am not sure if there is a perfect way to distinguish a good watermelon, please share with us if you have any tricks. Here is a wonderful recipe to use up the watermelon that may not be moving out of the house so quickly, Watermelon Margaritas from Everyday Food Magazine. Also melon can be sliced, placed onto a cookie sheet and frozen for up to 2 months so you can enjoy this treat early fall after they have been taken off market shelves. Or use the frozen cubes as the ice in the individual drinks for a festive look.
In a small saucepan bring 1/2 cup of sugar, 1/2 cup water and 3 wide strips orange zest to a boil over high. Reduce to a simmer and cook until sugar dissolves, 3 minutes. Let syrup cool in a bowl.
In a blender, puree 12 ounces watermelon cubes (about 2 cups) until smooth. Strain through a fine mesh sieve, pressing on solids into a pitcher. ( you should have about 1 cup of juice) Stir in Syrup, 1/4 cup fresh lime juice (from about 3 limes) and 3/4 cup white or silver tequila. Fill salt-rimmed glasses with ice, then pour margarita mixture over top. Garnish with lime wedges.
This recipe suggests it is 4 servings. I did not read it that carefully and placed it into 2 high ball glasses. Just beware they are very smooth and pretty potent.
I also made the simple syrup recipe earlier in the day and let it cool to room temperature on the stove. You could also make the “watermelon” juice before the party and allow to sit in your fridge until serving time. I also don’t think there would be a problem with doubling the recipe. You may just need to use a food processor for more volume.