Watermelon-Honeydew Margarita with Tajín®

Prep: 15 minutes plus chilling • Serves: 16

1.With peeler, remove green skin from watermelon; discard. With sharp knife, cut off white rind of watermelon in large pieces; cut into 1-inch pieces. Cut remaining watermelon into ½-inch pieces. Makes about 4 cups rind and 7 cups watermelon.

2. In blender, purée 4 cups watermelon, honeydew, lime juice and honey on high until smooth. Transfer to large pitcher; stir in tequila and liqueur. Refrigerate margarita 1 hour or until chilled. Makes about 12 cups.

3. Spread seasoning in shallow dish; wet rims of margarita glasses and dip into seasoning. Fill glasses with ice; pour margarita into glasses.

4. Cover and refrigerate remaining watermelon and watermelon rind up to 3 days. Use watermelon in Chicken, Watermelon & Feta Farro Bowl with Creamy Dill Dressing recipe; use watermelon rind in the Kimchi-Style Pickled Watermelon Rind recipe.

Approximate nutritional values per serving (1 margarita):
241 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 53mg Sodium,
30g Carbohydrates, 0g Fiber, 28g Sugars, 23g Added Sugars, 0g Protein

Chef Tip:
Try serving margarita over frozen honeydew melon balls instead of ice.

Dietitian’s Dish:
> Watermelon is a leading source of lycopene, an antioxidant which may protect the skin against sun damage, improve heart health and lower risk of some cancers.