Frozen Watermelon Rosemary Margaritas

This is a cocktail riff on a lemonade recipe we love (armagazine.com/rosemary-infused-watermelon-lemonade). The herb-melon combo is delicious, and watermelon's natural sweetness keeps added sugar low.

Ingredients

• 1 cup water
• 0.3333333333333333 cup white sugar
• 1 ½ teaspoons chopped fresh rosemary
• 6 cups cubed seeded watermelon
• 1 cup lemon juice
• 1 tablespoon kosher salt
• 1 tablespoon white sugar
• 8 fluid ounces reposado tequila
• rosemary sprigs for serving
• watermelon wedges for serving

Steps

1. Bring 1 cup water and 1/3 cup sugar to a boil in a small saucepan, stirring occasionally to dissolve sugar. Stir in chopped rosemary. Let steep for1 hour.
2. Strain rosemary syrup into a blender. Add watermelon and lemon juice. Purée until smooth, about 30 seconds. Strain lemonade mixture, then freeze in ice cube trays until solid, 8 hours or overnight.
3. Mix together salt and remaining 1 tablespoon sugar in a small shallow dish. Lightly dampen rims of 4 (12-ounce) glasses with a wet paper towel. Roll glass rims in salt-sugar mixture until coated.
4. Working in batches, blend half of the frozen watermelon-lemonade cubes and 4 ounces tequila in a blender or food processor until slushy, adding 1 to 2 tablespoons of water as needed to help blend mixture. Pour into prepared glasses. Repeat with remaining watermelon-lemonade cubes and remaining tequila. Garnish with rosemary sprigs and watermelon wedges.