Melon Margarita Recipe
These Melon Margaritas are refreshing drinks made with fresh cantaloupe or honeydew, a splash of lime, a little liqueur, and just a touch of cherry juice for color and sweetness. I love blending up a big batch for birthdays, summer gatherings, or Cinco de Mayo celebrations.
Getting ready for Cinco de Mayo? You’ve got to try this fun twist on the classic margarita. All it takes is some fresh honeydew or cantaloupe, a squeeze of lime, a splash of cherry juice, a little agave, orange liqueur, sugar, salt, and of course, tequila. You can swap the juices or switch up the liqueur if you want, but don’t skip the tequila, that’s non-negotiable. I do the same thing when I make my blueberry margarita or that cranberry margarita one everyone always asks for.
Table of contents
Melons are at their best from June through August, so that’s when I usually grab the freshest ones at the store or farmer’s market. But honestly, frozen melon works just as well, which is one of the reasons I love this recipe so much. And here’s the thing, I don’t handle alcohol very well, so I often skip the tequila and liqueur and still enjoy every sip. My friends though? They’re always ready for the full version, especially during Cinco de Mayo or one of our summer hangouts. I end up making these all season long.
Why you will love this recipe
- It’s refreshing and full of real fruit flavor: I blend ripe melon like cantaloupe or honeydew to make this drink taste light, fruity, and smooth. It’s perfect for hot days when I want something cool and delicious to sip.
- It’s easy to make with simple ingredients: I just toss the melon in a blender and then give it a shake with tequila, lime juice, cherry juice, and a splash of orange liqueur. I don’t need any especial tools, just a shaker or jar and a good blender.
- It works with or without alcohol: I personally don’t always drink, so I love that I can leave out the tequila and liqueur and still enjoy this as a chilled mocktail. It’s great for kids’ parties or when I’m sharing with friends who don’t drink.
- It’s a fun drink to serve at gatherings: I like to rim the glasses with sugar and salt for a pretty presentation and garnish each drink with a lime or maraschino cherry. Whether it’s a summer cookout or a Cinco de Mayo party, this drink always gets compliments.
What you will need
- Melon: I use chopped and ripe cantaloupe or honeydew, and I always chill it first for the best texture.
- Citrus and sweeteners: Fresh lime juice, a splash of maraschino cherry juice, and a bit of agave nectar give this drink the perfect balance of tart and sweet.
- Alcohol: I mix silver tequila with a little orange liqueur for that classic margarita flavor.
- Glass rim and garnish: A blend of granulated sugar and coarse kosher salt makes a simple but pretty rim for the glasses.
- To serve: Just add ice cubes and you’re good to go.
How to make
1. Blend until smooth: I add the chopped melon to my blender or food processor and blend until it’s completely smooth. Then, I strain half of it through a fine sieve to remove the pulp and leave the other half just as it is. In a cocktail shaker, I start by adding the tequila right over the melon puree and juice.
2. Add the lime juice: I pour the freshly squeezed lime juice right into the shaker on top of the melon and tequila. Then, I give it a quick swirl to start blending the flavors together.
3. Add the orange liqueur and cherry juice: I pour in the orange liqueur, followed by the maraschino cherry juice, letting both blend into the mix.
4. Add the agave and shake: I drizzle in the agave nectar to sweeten everything. Then, I secure the lid on the shaker and shake it vigorously for about 30 seconds until the drink is chilled and well mixed.
5. Garnish and serve: I mix the sugar and salt in a small dish, then run a lime wedge around the rim of each glass and dip it into the mixture. After that, I fill the glasses with ice cubes and pour the melon cocktail right over the top. I serve it immediately while it’s cold and refreshing.
Expert tip
Use fully chilled melon before blending
What really makes this recipe amazing is starting with cold melon. I remember the first time I made it, I used melon straight from the counter and it just didn’t taste as good. I had to add a lot of ice to cool it down, and that made the flavor too watery. So now I always chill the melon first so the drink comes out nice and smooth without needing extra ice.
More tips to consider:
- I like to taste the melon before blending. If it’s not sweet enough, I’ll add a little extra agave at the end to balance it out.
- When I’m making a batch for a party, I blend the melon ahead of time and keep it in the fridge. That way, I can throw everything together quickly when it’s time to serve.
- If I don’t have a cocktail shaker, I just use a mason jar with a tight lid. It works just fine and saves me from more dishes.
- This recipe makes two glasses, but I just double or triple it when I have more people over. It’s easy to scale up for a crowd.
- If I’m bringing drinks to a party, I pour them into a jar with a tight lid and pack it in a cooler or thermos. Just a reminder, never drink and drive.
Recipe variations
- Frozen treat twist: If I want a frozen version, I blend all the ingredients with 1 to 2 cups of ice. It turns into a slushy that’s perfect for hot summer days.
- Mocktail moment: For a non-alcoholic version, I leave out the tequila and swap the orange liqueur for 2 tablespoons of orange juice. It still tastes great and works well as a mocktail.
- Mix it up: Sometimes I use other fruits like 1 cup of frozen peaches, mango, strawberries, cherries, blackberries, blueberries, or raspberries.
- Sweet swap options: If I’m out of agave, I use 1 tablespoon of simple syrup, honey, or maple syrup instead.
- No lime, no problem: If I don’t have lime, I use 2 tablespoons of lemon juice instead. It still adds that bright citrus flavor I love.
Serving suggestions
When I’m making these melon margaritas for a party, I love turning it into a full spread with fun and colorful dishes. They pair so well with my chicken tinga tacos, especially when I top the drinks with sliced strawberries or cherries to tie in the sweet and spicy flavors. For something sweet on the side, I like serving them with my no-churn pineapple ice cream or a drizzle of strawberry sauce for a little treat.
Last year for Cinco de Mayo, I hosted a small party for six friends and made a batch of these melon margaritas, along with kiwi margarita and strawberry margaritas too. For the main dishes, I served Mexican street corn chicken tacos and my delicious fiesta chicken, and let me tell you, everyone was drooling.
How to store leftovers
- Store: If I have any melon margaritas left over, I pour them into a jar with a lid and keep it in the fridge for up to three days. I make sure to leave out any ice cubes, so it doesn’t get watered down.
- Freeze: I like turning leftovers into frozen treats by pouring the mix into popsicle molds or a freezer-safe bag. They keep well in the freezer for up to two months and make a fun little surprise on a hot day.
Frequently asked questions
Some of the most common orange liqueurs I’ve used are Cointreau and Triple Sec, both made with orange peels and originally from France. Grand Marnier is another go-to, made with cognac for a richer flavor. I’ve also tried Magdala, which has a bold taste from orange peels soaked in grape brandy. And if you like a deeper, sweeter flavor, Grand Imperial brings in notes of vanilla, toffee, and roasted nuts.
The biggest trick is to use cold melon from the start and wait to add the ice until right before serving. That way, I don’t have to use as much ice, and the drink keeps all of its flavor. I also strain half the melon after blending, which helps keep the texture nice without thinning it out too much.
I’ve tried this with both cantaloupe and honeydew, and they both work really well. Cantaloupe has a slightly deeper flavor, while honeydew is lighter and a little sweeter. I always try to use really ripe melon, and I chill it first so the drink turns out smooth and refreshing.
More refreshing summer drinks to try:
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Melon Margarita Recipe
Ingredients
- 4 cups chopped ripe melon chilled – Cantaloupe or Honeydew
- 1/2 cup tequila
- 1/4 cup lime juice
- 2 tablespoons Orange Liqueur
- 1/4 cup Maraschino cherry juice
- 1 tablespoon Agave Nectar
- 1 tablespoon sugar
- 2 tablespoons coarse salt
Instructions
- In a blender or food processor, blend the melon until it is smooth. Strain half of the blended mixture through a sieve to remove the pulp, and have melon juice, leaving the other half as is.
- In a cocktail shaker add the melon puree, melon juice, tequila, lime juice, orange liqueur, cherry juice, and agave. Shake vigorously.
- In a small dish, mix together the sugar and salt. Run a slice of lime around the rim of two glasses and dip the rim of the glasses into the sugar/salt mixture.
- Fill both glasses with ice. Pour cantaloupe margarita into the glasses. Serve immediately garnished with lime and maraschino cherries.
Notes
Use fully chilled melon before blending
What really makes this recipe amazing is starting with cold melon. I remember the first time I made it, I used melon straight from the counter and it just didn’t taste as good. I had to add a lot of ice to cool it down, and that made the flavor too watery. So now I always chill the melon first so the drink comes out nice and smooth without needing extra ice.More tips to consider:
- I like to taste the melon before blending. If it’s not sweet enough, I’ll add a little extra agave at the end to balance it out.
- When I’m making a batch for a party, I blend the melon ahead of time and keep it in the fridge. That way, I can throw everything together quickly when it’s time to serve.
- If I don’t have a cocktail shaker, I just use a mason jar with a tight lid. It works just fine and saves me from more dishes.
- This recipe makes two glasses, but I just double or triple it when I have more people over. It’s easy to scale up for a crowd.
- If I’m bringing drinks to a party, I pour them into a jar with a tight lid and pack it in a cooler or thermos. Just a reminder, never drink and drive.