Hot.  Hawt.  Nashville is so dang hot right now, it needs extra syllables in the word “hot”.  One look at Instagram or Facebook and I see tons of pictures of iPhone screenshots of the weather app’s temperature display, or the temperature gauge in people’s cars.  Record highs of 109.  To beat the heat, I’ve been staying indoors.  But let’s face it, even if it were only a high of 89 I’d likely be indoors since I’m caring for an infant.  All I can say is THANK GOODNESS I’m not pregnant in this heat.  High temps are supposed to continue to hang around through the 4th of July, with forecasts in the upper 90s.  While I’ll be spending most of my 4th of July indoors, I know many people still plan on gathering for BBQs and such, and a cool & refreshing treat is needed.

Last year we were fortunate to spend 4th of July celebrating at our neighbor’s house, watching the fireworks from his rooftop patio.  I brought two contributions to his party, and both included alcohol.  One was this Pineapple Sangria, which has gone on to be a pretty popular post for me, and the other was this Tequila Soaked Watermelon.  I never got around to blogging it, but saved the photos so I could share it with you this year.  This was simple, delicious, and certainly hit the spot!  Were I indulging in alcohol this year, I’d definitely be making these again.  So do me a favor, make these, and enjoy!


Tequila Soaked Watermelon

Total Time: 20 min prep + time for chilling (approx 45 min)


1 inch-thick watermelon wedges (enough to lay flat in two 9x13-inch baking dishes)
1 cup sugar
3/4 cup water
1/2 cup tequila
1/4 cup Triple Sec
2 limes, halved or cut into wedges
sea salt


Arrange watermelon wedges in a single layer in 2 (9x13-inch) baking dishes.

Prepare Spiked Simple Syrup: Bring sugar and water to a boil in a small saucepan. Cook, stirring until sugar dissolves, about 1 minute. Remove from heat and stir in tequila and Triple Sec. Set aside to cool.

Pour cooled syrup over watermelon and refrigerate for at least 45 minutes (longer if you wish).

Remove watermelon from syrup, and arrange on a platter. Squeeze limes over the watermelon and sprinkle with sea salt.