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Best Frozen Watermelon Margarita Recipe

margarita

 

Best Frozen Watermelon Margarita Recipe

frozen watermelon margarita

Summer is the perfect time to enjoy a refreshing cocktail, and what better way to do so than with a frozen watermelon margarita? This delicious and easy-to-make cocktail is perfect for sipping on a hot summer day or serving at your next backyard barbecue.

To make a frozen watermelon margarita, you’ll need a few simple ingredients: fresh watermelon, tequila, lime juice, triple sec, and your favorite sweetener. Start by cutting up a seedless watermelon into small cubes and place it in the freezer for at least 4 hours. 

Place the watermelon cubes in a blender add the lime juice, tequila, triple sec, and sriracha honey to the blender. Blend everything until it’s smooth and slushy. If the mixture is too thick, you can add a splash of lime juice to thin it out.

Once everything is blended, it’s time to serve! Rim your glasses with citrus lime, salt, or sugar, depending on your preference. Then, pour the frozen watermelon margarita into the glasses and garnish with a spiced small watermelon wedge.

Sit back, relax, and enjoy your delicious and refreshing frozen watermelon margarita. The sweet and juicy watermelon pairs perfectly with the tangy lime and tequila, making it a crowd-pleaser for any summer gathering.

In conclusion, a frozen watermelon margarita is the perfect cocktail to enjoy during the summer months. It’s easy to make, refreshing, and perfect for sipping on a hot day. So grab some fresh watermelon, blend it up with your favorite tequila, and enjoy this delicious summer cocktail!

Frozen Watermelon Margarita Pitcher Recipe

Prefer it on the rocks? Try out this option JALAPENO WATERMELON MARGARITA

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margarita

Frozen Watermelon Margarita Pitcher Recipe

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Description

These frozen watermelon margaritas are a delicious mix of chilled watermelon, sugar, tequila, triple sec, lime juice, and sriracha honey. The ideal drink for hot summer days!

Ingredients

  • 2 Tbsp citrus lime seasoning (optional)
  • 4 cups seedless watermelon, cut into cubes, ideally frozen, plus slices for garnish (optional)
  • 1 cup white sugar
  • 1/4 cup lime juice
  • 1/3 cup silver tequila
  • 1/4 cup triple sec
  • 1 Tbsp sriracha honey

Instructions

  • Add 1-2 tablespoons of citrus lime seasoning on a small plate or use sugar, salt, tajin, or siracha seasoning. Wet the rim of a glass with lime juice and gently dab the top of the glass in the season, coating the rim. Prepare up to 4 glasses. Set glasses aside.
  • Add watermelon, sugar, lime juice, tequila, triple sec, and siracha honey until smooth, about 2-4 minutes.
  • Pour frozen watermelon margarita mixture into prepared glasses. Garnish with slices of watermelon and blueberries (optional).

Notes

You can substitute the citrus lime seasoning with salt, sugar, tajin, or sriracha seasoning

You can substitute the siracha honey with agave nectar

  • Prep Time: 10 minutes
  • Category: Cocktails
  • Cuisine: American

Keywords: Fourth of July cocktails, summer drinks, frozen drink, frozen cocktail, frozen watermelon margaritas, frozen margarita, frozen fruit margarita, watermelon margarita, boozy watermelon smoothie, watermelon lime cocktail, watermelon drink recipe

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Recipes Baton Rouge, Louisiana

Easy Creamy Pasta Salad Recipe

creamy pasta salad

creamy pasta salad

Summer is here, and it’s time to fire up the grill and enjoy the great outdoors. And what better way to complement your grilled meats and veggies than with a delicious and easy-to-make creamy pasta salad?

This pasta salad recipe is a classic that has been enjoyed by my family many for years. It’s creamy, tangy, and packed with fresh veggies that add a pop of color and flavor. Plus, it’s so easy to make that you’ll wonder why you haven’t tried it before.

To make this creamy pasta salad, you’ll need rotini pasta, grape tomatoes, red onion, sweet peas, parmesan cheese, mayonnaise, Italian dressing, and a variety of seasonings. The first step is to cook the pasta according to package directions or al dente. Once cooked, drain the pasta in a colander. Avoid rinsing this allows the sauce to coat the pasta better.

Next, add the cooked pasta, grape tomatoes, red onion, and sweet peas in a large bowl. In a separate bowl, whisk together the mayonnaise, Italian dressing, tony cachere, garlic powder, onion powder, sugar, salt, and pepper until smooth and creamy. Pour the dressing over the pasta mixture, top with parmesan cheese, and stir until everything is evenly coated.

 

Cover the bowl with a top or plastic wrap and refrigerate for at least 6 hours before serving. This will allow the flavors to meld together and the pasta salad to chill properly.

When it’s time to serve, give the pasta salad a quick stir and enjoy! The creamy dressing pairs perfectly with grilled meats and veggies, making it the perfect side dish for any summer barbecue or picnic.

In conclusion, this creamy pasta salad is a delicious and easy recipe that is perfect for summer and grilling time. With its fresh veggies and tangy dressing, it’s sure to be a hit with everyone at your next gathering. So give it a try and see for yourself how delicious it can be!

Creamy Pasta Salad

Want a lighter dressing? Take a look at my FRESH SPAGHETTI SALAD

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creamy pasta salad

Creamy Pasta Salad

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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Description

Light and tangy Pasta Salad, with just enough creamy dressing to coat the noodles and vegetables, this is one heck of an awesome creamy pasta salad

Ingredients

Scale

12 oz small pasta noodles

12 oz grape tomatoes, halved

3/4 cup red onion, chopped

2 cups frozen peas (thawed)

12 oz ham, chopped (or protein of choice)

1/2 cup freshly grated parmesan cheese

For sauce

3/4 cup mayonnaise

1/2 c Italian dressing

2 tsp tony chachere seasoning

1 tsp granulated sugar

1 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp black pepper

Instructions

Cook the pasta noodles in a large pot of water according to their package directions, until cooked al dente. Drain the water out. Do not rinse.
While the pasta is cooling, prepare other ingredients . Set aside.
In a small bowl, add the mayonnaise, dressing, tiny cachere, sugar, salt, garlic powder, onion powder, and black pepper. Whisk them together till combined.
Add tomatoes, red onions, peas, sauce, and parmesan to pasta and mix well.
Cover the pasta bowl with a lid or plastic wrap and place it in the fridge to chill for 4-6 hours.
Mix again before serving.
  • Prep Time: 10
  • Category: Salad
  • Method: Stovetop

Keywords: creamy pasta salad, pasta salad, salad, side dish

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Holidays Baton Rouge, Louisiana

2-INGREDIENT PROSECCO POPSICLES

2-INGREDIENT PROSECCO POPSICLES

Popsicle champagne is the summer’s greatest mash-up.

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Looking for a conversation starter and crowd pleaser? Prosecco Popsicles

We have finally opened our pool and I am trying to enjoy it every weekend. I decided to have a tasty cocktail on hand while floating in the pool. I ended up getting a floating tray, so everyone in the pool could have access to their cocktail at all times without leaving the pool.

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pool side cocktail

The Prosecco Popsicle cocktail is quite simple to construct. Calling for only two ingredients. Your favorite Prosecco and any real fruit popsicle.

I alway use our unbreakable wine glasses when we are on the patio. 

Whether you are hosting a party or simply enjoying your weekend alone. Be sure to try out this cocktail for an amazing treat. I used Halo Tops Fruit Pops and Josh Cellars Prosecco.

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5 from 1 vote

The Best Prosecco Popsicles

These 2-Ingredient Prosecco Popsicles are the perfect treat for hot summer nights. They’re so simple and easy to make, with just real fruit pops & prosecco.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Servings: 3 people
Calories: 162kcal
Author: Belle Omniley

Ingredients

  • 3 fruit bar Halo Top fruit pops, frozen
  • 750 ml champagne Josh Cellars prosecco

Instructions

  • Place fruit popsicle in a wine glass.
  • Top with your favorite prosecco/champagne.
  • Serve immediately.

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Recipes Baton Rouge, Louisiana

Mexican Street Corn-Elote Recipe

Mexican Street Corn-Elote Recipe
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Mexican Street Corn-Elote Recipe

MEXICAN STREET CORN-ELOTE RECIPE

One of our favorite thing to do is grilling. I usually have to wait for my husband to start the grill, but not anymore. We finally got a gas grill, and starting it is just like using a stove. I’m looking forward to doing a lot of grilling this summer.

MEXICAN STREET CORN (ELOTE)

Today I’m sharing my spin on Mexican street corn (ELOTE). The first time I had elote was in New York a few years ago, and it was amazing.

WHAT IS ELOTE?

In Mexico, corn on the cob is popular street food. Traditionally it is topped with mayo, lime, cotija cheese, chile powder, and cilantro and is typically eaten on a stick.

I love pairing this corn with any meal. It would be a hit for Memorial Day or the 4th of July.  I think the key to this recipe is to cook the corn properly.

 

COOKING TIP

I make sure the grill is properly heated so my corn cooks  evenly and gets the grill marks. 

 

COOKING TIP

I like to top the corn as soon as it comes off the grill. This allows the mayo and cheese mixture to get all gooey and yummy.

I mix equals cotija and parmesan cheese for the cheese mixture. I love the nutty flavor the parmesan cheese adds to the bite. I think this corn would be perfect to pair with grilled burgers, hot dogs, or even a delicious steak.

Yield: 4

EASY MEXICAN STREET CORN-ELOTE

EASY MEXICAN STREET CORN-ELOTE

Looking for an easy treat when you are grilling. This corn is a perfect treat to eat whether relaxing by the pool or to serve along with any dinner. This is traditionally topped with cotija cheese. I added parmesan for an extra nutty flavor.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 4 ears of corn, husked
  • 1 Tbsp vegetable oil
  • 1/3 c mayo
  • 1 tsp lime juice
  • 1/4 c cotija cheese, crumbled
  • 1/4 c Parmesan cheese, grated
  • 2 tsp chili powder
  • 1/4 c cilantro, chopped

Instructions

  1. Heat grill to 400 degrees
  2. Mix mayo and lime together and set aside
  3. Coat corn in vegetable oil
  4. Place corn on grill and cook on each side for 2 minutes
  5. Remove corn from grill and brush with mayo mixture immediately
  6. Sprinkle generously with cheese
  7. Top with chili powder and cilantro (optional)
  8. Serve immediately

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Nutrition Information:

Yield:

4

Serving Size:

1 ear
Amount Per Serving: Calories: 293Total Fat: 22gSaturated Fat: 5gCholesterol: 19mgSodium: 328mgCarbohydrates: 21gFiber: 3gSugar: 7gProtein: 7g

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© Belle Omniley
Cuisine: Mexican / Category: Appetizers & Snacks

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Belle Omniley
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