Thank you Rio Luña Organic Peppers for sponsoring this post!
Summer is just heating up here and the island is getting ready for its annual 4th of July festivities. Nantucket swells with summer visitors this week all ready to relax and enjoy our famous beaches, the annual fire department water fight on Main Street and an amazing seaside fireworks display (that is, if the fog cooperates).
I’m ready to relax and cool down with a delicious cocktail and I’ve got a perfect refreshing colorful drink to celebrate Independence Day. This frozen spicy watermelon cooler is great for a small gathering or a large cookout. The subtle heat and delightful spicy flavor from Rio Luña’s Organic Green Chiles pair wonderfully with cooling frozen sweet summer watermelon and tangy lime.
Rio Luña has been producing the highest quality organic peppers for years. Their peppers are certified organic, non-GMO, fat free, cholesterol free, low calorie and Kosher. I love that they work closely with growers to ensure best sustainability practices are put to use such as drip irrigation, recycling initiatives and crop rotation. For more flavorful and spicy recipe ideas follow Rio Luna on Facebook and Instagram.
- 16 fl. oz. 2 cups watermelon juice
- 8 fl. oz. 1 cup vodka
- 4 fl. oz. 1/2 cup green chile simple syrup
- 2 fl. oz. 1/4 cup fresh limejuice
- watermelon and lime slices for garnish
- Freeze watermelon juice ahead of time in ice cube trays until solid, 2 hours or overnight.
- Add frozen watermelon juice cubes, vodka, green chile simple syrup and lime juice to a blender and blend on high until a mixture is slushy.
- Pour into chilled glasses, garnish with watermelon and lime slices and serve right away.
- To make fresh watermelon juice scoop out fresh watermelon chunks into a blender and puree on high until smooth. Pour juice through a strainer into a large bowl. Then transfer juice to a pitcher or large jar. Cover and store in the fridge until ready to use, up to 2 days.
- 1 7 oz. can of Rio Luña Organic Large Chopped Green Chiles
- 1/2 cup water
- 1/2 cup sugar
- zest of 1 lime
- Add everything to a saucepan and heat over medium-high heat.
- Stir until sugar is dissolved and edges just start to bubble.
- Remove from heat, cover allow syrup to steep until cool, about 30 minutes.
- Pour mixture through a fine mesh strainer into a clean jar. Discard chiles and lime zest.
- Cover and store in the refrigerator for up to one week.
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