Watermelon-Basil Margaritas - cooking recipe

Ingredients

7 1/2 lbs seedless watermelon, rind removed and cut into 1-inch cubes
4 teaspoons superfine sugar
6 ounces silver tequila (I used Patron)
24 basil leaves, plus sprigs for garnish
3 ounces triple sec
6 cups small ice cubes

Preparation

Place 24 watermelon cubes on a baking sheet lined with parchment. Cover and freeze at least 1 hour, or up to 2 days.
Puree remaining watermelon and the sugar in a blender until smooth. Pass through a sieve lined with cheesecloth into a bowl. You should have 3 cups.
Place tequila and basil in a glass pitcher and crush with a wooden spoon. Stir in watermelon juice and triple sec.
Place watermelon \"ice\" cubes in glasses. Using cocktail shaker, mix 3/4 cup margarita with 1 cup ice. Strain into a glass. Repeat. Serve garnished with basil.