Here's a refreshing, summery twist on an old favorite. Try it with honeydew, substituting lime juice for the lemon, and Midori liqueur for the limoncello.
|1||cantaloupe (peeled, seeded, and cut into 2-inch cubes, about 3 cups)|
|3 cups||Ice cubes|
|1/4 cup||fresh lemon juice|
|1/2 cup||superfine sugar|
|1 tablespoon||limoncello liqueur|
|1||lemon (cut into 4 wedges)|
|Kosher salt or granulated sugar (for rimming glasses)|
|4||Fresh mint sprigs (as garnish)|
Place the melon, ice, lemon juice, and sugar in a blender and process until smooth. Add the tequila and limoncello and blend for 10 seconds.
Rub the rims of 4 glasses with the lemon wedges. Place a layer of salt or sugar (depending on your preference) on a small plate. Dip the moistened rim of each glass in the salt or sugar.
Carefully divide the margarita mixture among the glasses. Garnish with mint sprigs, if desired.