Bex: Independence Day-Style

If you know me, you might know that I have a slight obsession with watermelon margaritas. Not like a Betty Ford addiction. I just really like them. Props to my girl, the fabulous Bartendress J, for introducing me to these summery delights.

For Foxy Friday: Edition II, I bring you a slight variation to the classic watermelon marg (thanks, Martha!). Throw some blueberries in there and rock a red, white, and blue drink. Enjoy! I know I'll be sipping these every day for my entire five-day extended weekend.

Have a happy and safe 4th of July, everyone!

Watermelon Basil Margaritas

You need:

7.5 lbs. seedless watermelon, rind removed, cut into 1-inch cubes

4 lbs. superfine sugar

6 oz. silver tequila (!)

24 fresh basil leaves

3 oz. triple sec

6 cups small ice cubes

Do:

1. Place 24 watermelon cubes on baking sheet, cover with parchment, and freeze for one hour.

2. Puree remaining watermelon and sugar in a blender until smooth. Pass through a sieve lined with cheesecloth into a bowl.

3. Place tequila and basil in a glass pitcher and crush with a spoon. Stir in watermelon juice and triple sec.

4. Add frozen watermelon "ice cubes" and DRINK!