Recipes & Food Styling
I was craving canteloupe, and had some tequila leftover from those fabulous Fresh Strawberry Margaritas on Cinqo de Mayo – so decided to try the same approach with a beautiful, ripe melon that I found at Whole Foods in Naperville.
Turned out so yummy and these are really so nutritious! Trying to get more Vitamin C? Canteloupe provides an astounding 337 percent of the USDA recommended daily dose of Vitamin C! Canteloupe also provides plenty of Vitamin B-6, iron, magnesium, potassium and calcium. A great source of sugar, canteloupe is a sweet way to get more nutrients to build your immune system.
A few red pepper flakes gives this melon-y treat the perfect amount of heat!
1 ripe cantaloupe, seeded and cut into 1-inch pieces
1 cup tequila
2/3 cup juice of one fresh lime
½ cup honey
¼ cup Cointreau, triple sec or orange liqueur
3 cups ice cubes
2 tablespoons pink Himalayan sea salt (for rim of glass)
1 whole lime for garnish, sliced and quartered
Fresh cilantro sprigs for garnish
A few red pepper flakes
Using a blender, combine cantaloupe, tequila, lime juice, honey, Cointreau and ice cubes. Spread salt on a plate and water on another plate. Hold each glass upside down and roll the rim of the glass around first in water; then in salt.
Pour margarita into glass.
Place lime and cilantro sprig on edge of glass. Sprinkle a few red pepper flakes on top.