These Cantaloupe Margaritas are sweet and refreshing on a warm sunny day!
So to kick off your three-day weekend you should totally make these cantaloupe margaritas! And these Aloe Vera ones…and maybe the Grilled Mango Habanero ones too. OK you should just make all the margaritas. That sounds like a plan.
Have you noticed I’ve been on a cantaloupe kick recently? I’ve made Cantaloupe Gazpacho with Frizzled Prosciutto, Cantaloupe Salsa, and now these wonderful margaritas. They’re really like summer in a glass. Smooth and sweet with a touch of sour from fresh lime. There’s nothing better.
A quick pulse of the cantaloupe in a food processor or blender and a quick strain through a mesh sieve or cheese cloth and you’re ready to shake it up. If you don’t mind it being thick or if you want to freeze it for a frozen margarita simply don’t strain it.
Could this drink be any better for a midday brunch? I think not. I may have to turn our Memorial Day cookout into a brunch. Too weird? Yes, probably. I’ll settle for it being a refreshing way to beat the 89 degrees that it’s supposed to be on Monday. I think my streak of not turning the AC on might just come to an end.
To kick off your three-day weekend you should totally make these cantaloupe margaritas!
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- 1.5 oz 100% agave tequila
- .5 oz brandy
- 3.5 oz cantaloupe juice method below
- 3/4 oz Lime juice
More TIPS about this paleo recipe in the post above!
- In a blender blend about 1 cup of diced cantaloupe until smooth. Strain through a mesh strainer to remove pulp.
- Combine cantaloupe, tequila, brandy, and lime juice in a shaker to combine. Strain and pour over ice.