A watermelon margarita with plenty of fresh lime juice and a nice piece of sweet-and-tart candied lime peel to balance things out.
Author Becky Striepe
For the Candies Lime Peel
1 ⅓cupsvegan white sugardivided
For the Watermelon Margarita
4tablespoonsCandied Lime Peel Syrupdivided
2ounces orange liqueurdivided
Candied Lime Peelfor garnish
Make the Candied Lime Peel
Scrub your lime well, then use a vegetable peeler to remove the peel in large strips – as large as you can manage. A little bit of the white part (the pith) is okay. Watch your fingers while you’re doing this!
Combine the peel and enough water to cover in the smallest pan you have (not the ½ cup water – that’s for later). Bring to a boil, and drain. Do this again. Then, do one more time. That’s 3 blanchings total, if you’re keeping track
Combine the ½ cup water, ½ cup sugar, and blanched lime peels in that same small pan. Bring to a boil, then reduce the heat to low and simmer, covered, for 45 minutes.
Use a fork to move the peels to a drying rack placed over a plate lined with parchment or wax paper. Try to space them out, so they’re not touching – they are very sticky and will stick to each other.
Let the peels cool for 15 minutes.
Transfer the leftover Candied Lime Peel Syrup from the pan into a small, heat-proof container. You will be using it in the watermelon margarita recipe!
Use a fork to toss the candied peels, one at a time, with the ⅓ cup sugar, then move them to the same drying rack, and let them dry for about another half hour.
Once they’re totally dry, you’re ready to store them or use them right away in the watermelon margarita recipe!
Make the Watermelon Margarita
Combine the watermelon, lime juice, and lime syrup in your blender or food processor. Puree until smooth, then strain into 4 rocks glasses.
Add 1 ½ ounces of tequila to each glass and ½ ounce orange liqueur to each glass. Stir to combine.
Top your glasses off with ice, and garnish with candied lime peel.