Frozen Watermelon Margarita Recipe (Sweet & Spicy)

This watermelon margarita recipe blends frozen watermelon, fresh lime juice, tequila, and homemade jalapeño honey syrup into the ultimate sweet-and-spicy frozen cocktail. Frozen watermelon keeps it thick and slushy, while the hot honey Tajín rim adds the best sweet-and-salty finish. Make a big batch for BBQs, pool days, or Cinco de Mayo, or swap in non-alcoholic tequila for an easy mocktail!

Prep Time10

Total Time10

Course: Drinks

Cuisine: Mexican

Diet: Gluten Free

Keyword: watermelon margarita recipe

Method: No Cook

Servings: margaritas

Author: Ashley McCrary

Ingredients

Big Batch Margarita

6 cups frozen watermelon chunks
1/4 cup jalapeño honey syrup (more or less to taste)
⅔ cup fresh lime juice
½-¾ cup tequila or non-alcoholic tequila alternative
2 cups Ice can add more for consistency

Rim and Garnish

2 tbsp Hot honey or regular honey
Tajín
Lime slice
mint leaves

Jalapeño Honey Syrup

1 cup water
1 cup honey or substitute 3/4 cup allulose/monk fruit
1 jalapeño seeds removed and thinly sliced

Small Batch

1 1/2 cups frozen watermelon
1-2 tbsp jalapeño honey syrup (more or less to taste)
2 tbsp fresh lime juice
1 oz tequila or non-alcoholic tequila alternative

Instructions

Add water, honey, and sliced jalapeños to a small saucepan. Warm over medium-low heat, stirring occasionally, until the honey has fully dissolved, about 5 minutes. Remove from heat and let steep for 10–15 minutes, depending on desired spice level. Strain and cool completely.
Dip the rims of four glasses into hot honey then coat with Tajín.
Add frozen watermelon, jalapeño honey syrup, lime juice, and tequila (or non-alcoholic tequila alternative) to a blender. Blend until smooth and creamy. Add ice if desired for a thicker frozen consistency.
Pour into prepared glasses and garnish with watermelon, lime, or fresh jalapeño slices if desired.

Notes

Freeze ripe watermelon ahead of time and let the jalapeño honey syrup cool completely before blending. Those two little steps make all the difference when it comes to getting that thick, slushy texture.
Taste the watermelon before blending. Every watermelon is different, so you might want an extra squeeze of lime juice or another drizzle of honey to balance the flavors.
If the margarita is too thick, blend in a splash of water, tequila, or lime juice. If it's too thin, add more frozen watermelon before reaching for extra ice.
Not sure how spicy you want it? Start with a 10-minute steep. It's easy to add more heat next time, but you can't take it away once the syrup has finished steeping.
The jalapeño honey syrup can be made up to a week in advance and stored in an airtight container in the fridge. I almost always make the syrup a day or two ahead because it makes blending these margaritas so easy when friends come over or we're grilling outside.
You can also cube and freeze the watermelon several days ahead of time. I love keeping a bag in my freezer all summer long so I'm always just a few minutes away from a frozen watermelon margarita.
Since these are frozen margaritas, they're best served right after blending while they're thick, icy, and slushy. If they sit too long, they'll start to melt, so I recommend blending them just before you're ready to pour and serve.

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