Frozen watermelon margarita wedges

The irresistible combination of refreshing watermelon, zesty lime, dark chocolate chips and tequila makes it all too easy to eat a half quantity of these delicious morsels in one go. You'll find this recipe, and others like it, in The Australian Women's Weekly's 'SWEET' cookbook.

  • 40 mins preparation
  • 5 mins cooking
  • 7 hrs 10 mins marinating
  • Makes 12
  • Print


Frozen watermelon margarita wedges
  • 1 cup (220g) raw caster (superfine) sugar
  • 1 cup (250ml) water
  • 1/2 cup (125ml) good-quality tequila
  • 2 teaspoon finely grated lime rind
  • 1/4 cup (60ml) lime juice
  • 1.2 kilogram watermelon, cut into 12 x 2cm-thick wedges
  • 2 tablespoon dark (semi-sweet) chocolate chips
  • 1/2 cup (65g) finely chopped pistachios
  • 1 tablespoon raw caster (superfine) sugar, extra
  • 1 tablespoon finely grated lime rind, extra
  • 1/2 teaspoon sea salt
  • 12 popsicle sticks


Frozen watermelon margarita wedges
  • 1
    Stir sugar and the water in a small saucepan over high heat until sugar dissolves. Bring to the boil. Boil, without stirring, for 5 minutes or until syrup has reduced slightly. Cool for 10 minutes. Stir in tequila, rind and juice.
  • 2
    Place watermelon slices, side-by-side, in a single layer, in a shallow tray just large enough to fit them snuggly next to each other. Press chocolate chips gently into wedges. Pour tequila syrup over watermelon.
  • 3
    Cover; refrigerate for 1 hour turning slices halfway through or until watermelon absorbs some of the syrup.
  • 4
    Meanwhile, combine pistachios, extra sugar, extra rind and the salt in a medium shallow bowl.
  • 5
    Press pistachio mixture along the base of each watermelon wedge and 5mm up the sides. Carefully insert a popsicle stick into each watermelon wedge. Place wedges, in a single layer, on a baking-paper-lined oven tray. Cover; freeze for 6 hours or overnight until frozen.
  • 6
    Stand watermelon wedges at room temperature for 5 minutes before serving


You will need about 6 limes for this recipe. Wedges will keep for up to 3 weeks covered in the freezer.

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