Sip your troubles away with this sweet frozen honeydew margarita with a kick! This jalapeño margarita has a perfect amount of heat to liven up your summer!
Feeling the summer heat? My new favorite way to cool down is in the most refreshing way… with a frozen honeydew jalapeño margarita! Deliciously sweet with a mild kick from the infused tequila, it’s soon to be your new favorite drink!
Whew, you guys… here in Ohio we’re rapidly approaching the “it’s so humid that I’m starting to hate summer” phase of the summer. Just yesterday, playing outside with the kids, I was melting! It definitely got me thinking of some great summer drinks, like this awesome raspberry peach lemonade (so perfect with summer ripe peaches!)… but I wanted something boozy. I remembered seeing a frozen margarita in a Cooking Light magazine, and knew I had to recreate it, pronto!
While the original recipe is great, I made some adjustments based on what I had on hand, and my own personal preferences, which I’m sharing with you all.
Have you all seen all the jalapeño-infused beverages out there lately? It’s definitely all the rage to have a little heat with your sweet! To make the jalapeño-infused tequila, all you have to do is add some tequila to a glass jar (or any non-reactive container), add some jalapeño slices, and let it sit for a few hours. Simple right? If you’re worried about it being too spicy, here are a few tips:
- Slice the jalapeño in half lengthwise and use a spoon to scrape out the seeds and ribs of the pepper. Slice the pepper into chunks and add to the tequila (seeds and ribs contain a lot of the heat in a pepper)
- Use less jalapeño slices
- Don’t infuse as long
- When making the margarita, use half infused tequila, half regular tequila
- Or omit the jalapeño part all together and don’t infuse, just use regular tequila
I love using fresh fruit like this in margaritas, especially when it’s seasonal and super sweet right now! Honeydew has such a sweet, refreshing flavor, not to mention the gorgeous green color. These photos are taken right by a large window on a sunny day, so the color is exceptionally bright, but when you make them, they should still be a pretty green. You could always add a drop or two of green or neon green food coloring if you want a super bright drink!
If you want to make this a kid-friendly frozen drink, I’ll have an alcohol free version down in the recipe notes below the actual recipe… because we all know kids tend to want to drink whatever their parents have (at least mine do!).
But for the adults, grab your blender and invite some friends over, because they’ll all want a frozen honeydew jalapeño margarita… or two!
TOOLS USED IN THIS RECIPE:
- Ninja Blender – I’ve been using this blender for years and it’s still amazing!
- Microplane – Makes zesting a breeze, as well as grating parmesan for other recipes.
- Glasses – I got mine from my grocery store, but these are extremely close!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 1 cup silver tequila
- 1-2 jalapeno peppers, sliced into rounds
- 3 cups honeydew melon cubes, frozen
- 3 cups ice cubes
- 1 cup water
- 6 Tbsp fresh lime juice
- 2 Tbsp honey
- 2 Tbsp granulated sugar (or cane sugar or larger grain sugar)
- 1 tsp coarsely ground sea salt
- 2 tsp lime zest
- 2 Tbsp light corn syrup
- additional slices of jalapeño pepper, for garnish (optional)
- Dice honeydew melon, discarding rinds. Place on a wax paper lined baking sheet and freeze until frozen. If not using right away, place frozen cubes into a large ziplock bag and keep in the freezer.
- Combine tequila and jalapeno slices in a glass jar or bowl, and let stand 2-4 hours. Strain solids and discard, keeping the infused tequila.
- To a small plate, add corn syrup. To another small plate, add sugar, salt and lime zest, using a fork to combine. Dip rims of serving glasses in corn syrup, then in the sugar/salt mixture. Set aside.
- Add frozen honeydew cubes, ice cubes, water, honey, lime juice, and infused tequila to a large blender. Blend until smooth, about a minute or so.
- Pour into serving glasses and enjoy!
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
- instead of the tequila, infuse jalapeño peppers into 1 cup of water (or just use 1 cup of water for a jalapeño-free version)
- follow recipe as written
- skip the infusion step, just use 1 cup of silver tequila