Frozen Watermelon Margaritas

Four ingredient Frozen Watermelon Margaritas use real foods like watermelon, lime and sea salt, and they couldn’t be easier to blend up for a refreshing summer beverage.


Frozen Watermelon Margarita - Four Ingredients - Grazed & Entuhsed


My husband and I went on a quick 2-night trip recently to the Costa D’Este resort in Vero Beach, Florida. It was one of our favorite vacations we’ve taken in the last 10 years – likely because we have been stuck at home for four months with two kids and limited childcare.


Even if that weren’t the case, we would be returning to the resort in the future. It is on the smaller side, with an intimate pool deck, salt water pool and just a few steps from a private beach access. There is beach service – meaning you can order delicious, overly sweetened frozen beverages from the sand, taking sips in between ocean dips. It really was a tiny slice of Heaven for two tired parents who haven’t had much alone time this year.


I let my husband choose our drinks, and he kept coming back with these frozen watermelon margarita drinks (made with vodka instead of tequila). They weren’t made with fresh watermelon though, and while delicious, they definitely gave me a headache. I’m sensitive to nightshades and since vodka is distilled from potatoes (a nightshade), I don’t tolerate most vodkas well. There are some made from grapes (like Ciroc – P.Diddy’s brand ha) and even blueberries, but they are hard to find when out and about at restaurants, bars or resorts.

Tequila – especially high quality silver tequila from Casamigos (George Clooney’s brand – I guess investing in alcohol companies is a lucrative business? See: Bethenney Frankel) I do quite well with in responsible amounts. What’s responsible for me? Usually one drink – on vacation or a special occasion – two drinks over the period of a few hours.


When remaking my own “healthier” version of a frozen watermelon margarita, I wanted to keep the ingredients simple and straightforward. Frozen watermelon when blended creates the PERFECT slushy margarita texture! Who knew a big ol’ melon was just nature’s Sno Cone in the making?


Frozen Watermelon Margarita - Four Ingredients - Grazed & Entuhsed


What’s in a Frozen Watermelon Margarita?

  • Fresh watermelon, cubed and then frozen

  • Silver Tequila

  • Fresh lime juice

  • Sea salt or pink salt

  • Water, if needed to thin.


How to make a Frozen Watermelon Margarita at home?

  1. Prior to making your margaritas, you will want to remove the rind, cut the watermelon in cubes, and then freeze in a single layer on a large parchment-lined plate or cutting board. You’ll want to freeze for at least 2 hours or overnight.

  2. In a high-speed blender (I use this one), combine the frozen watermelon, tequila, lime juice and sea salt, using the tamper to keep the mixture going. If the mixture gets stuck, slowly add some of the water, as needed.

  3. To serve, you can create a salt rim by running a lime wedge along the rim and dipping in crushed coarse salt. Sprinkle grated lime zest on top and serve with a straw. It will melt over the next 10 to 15 minutes, so serve immediately.

IMPORTANT NOTE: There is no added sugar in this recipe. You NEED to use a sweet, flavorful, juicy, red watermelon for the best results. Your margarita will only be as flavorful and refreshing as your watermelon is! Here’s a great post by Real Simple on How To Choose A Sweet Watermelon.


If you want to turn this into a frozen watermelon margarita mocktail, simply leave out the tequila and include the water. You could even replace the water with GT Kombucha Watermelon flavor – yum! Here’s another mocktail recipe: No-Alcohol Red Sangria!


frozen watermelon margarita

Holiday "Sangria" Punch





 Many of you have made the Red Sangria that is in The Healing Kitchen! It’s a household favorite over here! Well, this year I wanted to make a punch version of that sangria but just a little more festive. This is totally something you can prepare for a work or friends gathering or bring to your gym or church.



I joked that when someone (inevitably) asks what you spiked the punch with, you can say probiotics and watch the look on their face. If you want to be less socially divisive, I would just say “kombucha, a fermented tea flavored with fresh cranberries” and then see a delightful and curious look spread across their face instead.



No one will know they are getting a hearty dose of probiotics in their punch thanks to the yummy cranberry kombucha!






AIP Red Sangria from The Healing Kitchen



I don’t know about you guys, but my family likes to indulge in festive beverages around this time of the year. I mean sangria can be enjoyed year-round, and my sister and mom have really taken to their “wine spritzers” in order to control both alcohol and caloric consumption (we secretly call them The Real Housewives of Some Small City in Florida). That’s mixing wine with club soda and some fresh citrus. It’s actually really delicious and refreshing, but I’m not drinking at the moment (and likely many of you aren’t either), so I developed this DELICIOUS recipe for Red Sangria for the Thirst Quenchers section of The Healing Kitchen.

It seriously tastes like sangria. Like seriously. I’m serious. I’ve made it with non-AIP star anise in addition as well and that really takes it up a whole other notch of holiday festiveness, but alas that is not AIP. I’m still telling you though in case you have reintroduced anise pods. Just don’t leave anything out of this recipe, okay. Everything’s in there for a reason. Use pomegranate juice, don’t use cranberry, or cran-apple, or pureed applesauce with red food coloring. Because people try all types of recipe variations when you put them on the internet then ask you why your recipe sucked. Because your decisions throughout the cooking process sucked. Harsh reality, I know. Some people are REALLY good at adjusting recipes & making them turn out. And then there’s people like me who say “oh 1/2 cup palm shortening for those cookies? i have 3 bananas. we’ll just do that instead.” and then it’s a disaster every single time. 

Thought that just popped into my head about how I am really outdated: 1) I am wearing a long knit skirt a la Jen Anniston circa 1998 sitting Central Perk  2) I still like that Macklmore song “Thrift Shop” (I requested it a year ago in a “cool” NYC club and the DJ legit looked me in the eyes and said “No one likes that song anymore.” and then I shuffled away.)  3) Some of my favorite things may remind you of your grandmother: neighborhood power walks, fudge as a snack, fudge as a breakfast item, and free AARP subscriptions. 

Anyone else with me? Where are all my old young people at!?


This Sangria may not get you tipsy, but it sure will make your belly happy!


1 review

Red Sangria Mocktail

Prep Time 00:10 Cook Time 00:00 Serves 4


  • 1 1/2 cups pomegranate juice
  • 1 pear, diced
  • 3 strips orange peel
  • 1/2 lemon, thinly sliced
  • 5 whole cloves
  • 1 cinnamon stick
  • 1 16-ounce bottle unflavored kombucha, chilled
  • ice for serving (optional)


Combine all ingredients except kombucha in a large glass bottle. Steep in the refrigerator for 8 hours or overnight. When ready to serve, remove the cloves and cinnamon stick and stir in the kombucha. Pour over ice, if desired.