Mushroom Free Paleo Watermelon Margarita
Summer in a glass doesn't get much better than this — fresh watermelon blended smooth, strained for a silky-clean juice, then shaken hard with bright lime, a touch of honey, and a solid pour of 100% agave blanco tequila. Every single ingredient here is naturally free of fungi and fungal derivatives, so you can sip without a second thought. The honey steps in as a gentle sweetener that keeps things paleo-friendly while rounding out the tartness of the fresh lime juice beautifully. Salting the rim is a small move that makes a huge difference, pulling out the sweetness of the watermelon and giving each sip that classic margarita contrast. Straining the blended watermelon through a fine-mesh sieve is the secret to that smooth, restaurant-quality pour rather than a chunky slush. Garnish with a lime wedge and a little watermelon slice and you've got something that looks just as good as it tastes — ideal for a backyard hang or a solo happy hour on the patio.
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Learn more →Ingredients
2 servings
- 3 cups seedless watermelon, cut into 1-inch cubes
- 3 oz blanco tequila (100% agave)
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp honey
- ¼ tsp fine sea salt, plus more for the rim
- 1 cup ice cubes, plus extra for serving
For serving
- 2 lime wedges, for rimming and garnish
- 2 small watermelon wedges, for garnish (optional)
Instructions
- 1
Spread a thin layer of fine sea salt on a small flat plate. Run a lime wedge around the rim of each rocks glass, then press the rim into the salt to coat. Fill each glass with fresh ice and set aside.
- 2
Add the watermelon cubes to a blender and blend on high until completely smooth, about 20–30 seconds. Pour the watermelon purée through a fine-mesh strainer into a measuring cup or bowl, pressing with a spoon to extract as much juice as possible; discard the solids. You should have about 1 cup of strained watermelon juice.
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