Tequila Lime Watermelon Wedges

Kristine and I met up in my parents’ backyard a couple of weeks ago for a pool day, and I knew right away I wanted to recreate our poolside snacks from our trip to Vegas last October. Frosé? Check. Guac + Chips? Check. Chilled Watermelon Wedges with Tequila Lime Syrup? That one took a tiny bit of research, but actually not much, since How Sweet Eats just posted a recipe for Mojito Watermelon Wedges. All I had to do was swap the rum out for tequila and leave out the mint, and I was in business.

I used to be totally against making simple syrup, because I resented hauling out a saucepan just to boil water and sugar together, but I’ve found a better way. Just use the microwave! All you need to do here is add the sugar and water to a glass measuring cup and heat for a couple minutes. Stir until the sugar is dissolved, add tequila, lime zest and lime juice, and it’s done. Pour this over some watermelon wedges and chill, and you’ve got the most refreshing summer snack ever. You can also sprinkle a little flaky sea salt over top to complete the margarita vibes.

If you have leftover tequila lime syrup, it will keep in the fridge for about a month, and I have to say, it’s also delicious stirred into sparkling water.

Tequila Lime Watermelon Wedges

Source: inspired by How Sweet Eats

Ingredients

  • 1 small seedless watermelon, sliced into wedges (about 12-16)
  • 1 cup sugar
  • 3/4 cup water
  • 1/4 cup tequila
  • zest of two limes
  • 2 tbsp lime juice
  • flaky sea salt for sprinkling

Directions

  1. Place the watermelon wedges on a sheet tray (if you’re eating these at home) or in a tupperware container with a lid (if you’re taking them somewhere).
  2. In a glass measuring cup (or other microwave safe vessel), add the sugar and water, and heat in the microwave for about two minutes. Stir until the sugar is dissolved, then add the tequila, lime zest and lime juice and stir again. Let cool in the fridge for 10-15 minutes, then pour over the watermelon wedges. Flip them over so both sides get coated.
  3. Cover the tray or container and chill in the fridge for at least 30 minutes, but hopefully more. Before serving, sprinkle some flaky sea salt overtop.