Ingredients
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1/4 cup water
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1/4 cup granulated sugar
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8 cups diced seedless watermelon (1 pound)
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1/4 cup fresh lime juice
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1 3/4 cups blueberries
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3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
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1 1/4 cups silver tequila
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Ice
Directions
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In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.
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In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.
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In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours.
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Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve.
© John Kernick