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- 1 (8-to-9-lbs.) watermelon, rind removed and chopped
- 3 tbsp turbinado cane sugar
- 1 ½ tsp kosher salt
- Lime wedges, for garnish
- 16 oz fresh grapefruit juice
- 12 oz silver tequila
- 4 oz fresh lime juice
- Fresh grapefruit slices, for garnish
- Fresh mint, for garnish
Place watermelon into a blender. Cover and blend in batches until smooth. Strain through a fine-mesh sieve set over a bowl; discard pulp. Cover and refrigerate juice for 2 hours or until chilled.
For drinks, combine turbinado sugar and kosher salt in a shallow dish. Rub rims of 8 (10-oz. each) cocktail glasses with lime wedges; dip in sugar mixture and set aside. Add 6 cups watermelon juice to a large ice-filled pitcher; reserve any remaining juice for another use. Add grapefruit juice, tequila, and fresh lime juice to pitcher; stir to combine.
To serve, fill prepared glasses with ice. Pour watermelon mixture into prepared glasses. Garnish with grapefruit slices and fresh mint, if desired.