![Frozen Cucumber Margaritas](https://cdn.statically.io/img/www.foodandwine.com/thmb/9ggPjyO30SY_K0FCgfu3CJKqmkU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/frozen-cucumber-margaritas-withchili-sumac-salt-FT-RECIPE0819-cbf266f65c5a407cb76aeab8bd816dec.jpg)
Ingredients
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2 large (9-ounce) English or seedless cucumbers, peeled and roughly chopped into 1-inch pieces
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1 1/2 teaspoons flaky sea salt (such as Maldon)
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1 1/2 teaspoons chili powder
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1 1/2 teaspoons sumac
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6 tablespoons fresh lime juice (from 3 limes, 2 squeezed limes reserved)
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4 cups ice cubes
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1 1/2 cups bottled coconut water (such as Vita Coco)
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1 1/4 cups (10 ounces) premium silver tequila (such as Herradura Silver)
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1/2 cup simple syrup
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1/4 cup roughly chopped fresh cilantro
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1 cup thinly sliced English or seedless cucumbers, for garnish
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Fresh cilantro leaves, for garnish
Directions
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Place chopped cucumbers in a ziplock plastic freezer bag. Seal and freeze at least 4 hours or up to overnight.
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Stir together salt, chili powder, and sumac in a small bowl. Spread mixture evenly over a small plate. Add lime juice to blender. Working with 1 glass at a time, rub the rims of 8 rocks glasses with reserved squeezed limes; roll rims in salt mixture until completely coated.
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Transfer frozen cucumbers to blender with lime juice; add ice cubes, coconut water, tequila, simple syrup, and chopped cilantro. Process until smooth, about 2 minutes.
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Divide cucumber mixture evenly among prepared glasses; garnish glasses with cucumber slices and cilantro leaves. Serve immediately.
Notes
Sprinkle any remaining chili-sumac salt over raw fruits and veggies (such as cucumbers, radishes, jicama, or mango). Add a squeeze of lime and some chopped cilantro for a crunchy, refreshing snack.