Written by Sabrina Newell of Lou Lou Sucre’
Hooray for summer and days at the pool with friends. Whenever we get together with our best friends for a day of relaxing in the sun, I always try to create some kind of special concoction to cool us off. Sometimes I keep it simple with frosé or sangria, but sometimes I love to create something really special that celebrates summer in every way. These Strawberry Watermelon Rosé Margaritas showcase the goodness that is summer’s bounty of strawberries and watermelon.
Margaritas are my go-to summer cocktail, especially those with delicious fruit and a hint of my favorite wine, rosé. Rosé is such a perfect accompaniment to sweet summer fruit without being overly sweet. I decided to make this cocktail a little “over the top” by serving it from a watermelon. This was such a fun serving vessel that really made a statement.
Making the watermelon serving vessel was so easy. I hollowed out a watermelon completely and added a keg tap for serving. After removing all of the watermelon pulp it becomes the perfect statement piece for serving delicious summer cocktails. Don’t forget to freeze a few ice cubes of rosé to keep everything chilled.
For more fun cocktails and entertaining tips follow Sabrina on Instagram and at LouLouSucre.com
Strawberry Watermelon Rosé Margaritas
- 5 cups of juiced watermelon, double strained
- 2 cups of juiced strawberries, double strained
- 1 bottle of rosé
- ½ cup mint simple syrup (optional)
- 2 cups silver tequila
- 1 cup Cointreau
- 1 cup freshly squeezed lime juice
- Garnish with fresh strawberries, lime wedges, and chile salt for the glass
- Combine the watermelon juice, strawberry juice, rosé, simple syrup, tequila, Cointreau, and lime juice. Stir to combine. Refrigerate until ready to serve.
To make the mint simple syrup:
- 1 cup water
- 1 cup sugar
- Handful of mint leaves
- Combine the water and sugar in a saucepan over medium heat. Bring to a boil, reduce to a simmer, and allow to simmer for 3-5 minutes. Remove from the heat and add the mint. Allow the mixture to completely cool before using. Remove the mint and store in a sealed container for up to 1 week in the refrigerator.
To make the chile salt:
- ¼ cup coarse salt
- 1 teaspoon dried chile, finely ground
- 1 teaspoon lime zest
- Combine all the ingredients on a shallow baking sheet. Bake in a 200° oven for 1 hour. Store in a sealed container for up to 1 month.