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Once of my favorite summertime memories is eating watermelon on a hot summer afternoon. All us kids would munch on huge wedges of melon while bending over to try to avoid becoming saturated in juice, but the oozing fruity goodness all over the face, the shirt, between the fingers and finally onto the ground was just unavoidable.  And let’s not forget to mention the seeds. Spitting them at each other or vying to see who could spit the farthest. What could be more fun?

These days I prefer something a bit more civilized. This cocktail marries the cool sweetness of watermelon with a tequila kick complimented by summer blueberries (oh how I miss NJ blueberries in the summer!) and mint from my garden. Quite the perfect beverage to share with friends on a beautiful summer afternoon.

Watermelon Cocktail
makes 4
based on a cocktail by Bobby Flay

4 cups cubes seedless watermelon (about a fourth of a small one)
1 TBSP agave nectar
juice of 1/2 lime
1 cup fresh blueberries
1/3 cup fresh mint leaves
3/4 cup silver tequila
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Puree watermelon in a blender until smooth. Set a fine-mesh strainer over a bowl and drain, pressing gently on the pulp to release as much juice a possible. Discard the pulp.
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In a pitcher (I used a large mason jar), combine the agave syrup, blueberries and mint. Muddle a bit with a wooden spoon. Add the melon juice and tequila. Refrigerate until chilled, about 2 hours (or take a shortcut and put your tequila in the freezer while prepping the other ingredients!)

Pour into ice-filled glasses, garnish with a mint spring or lime wedge and enjoy one of summer’s most delicious tastes without the need for wet wipes.
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