Frozen Watermelon Rosemary Margaritas

Ingredients

• cup water, and more as needed
• 1/3 cup white sugar
• 1/2 teaspoon schopped fresh rosemary
• cup scubed seeded watermelon
• cup fresh lemon juice
• tablespoon kosher salt
• tablespoon white sugar
• fluid ounce sreposado tequila
• rosemary sprigs for serving
• watermelon wedges for serving

Instructions

1. Bring 1 cup water and ⅓ cup sugar to a boil in a small saucepan, stirring occasionally until sugar dissolves. Stir in chopped rosemary; steep for 1 hour.
2. Strain rosemary syrup into a blender. Add cubed watermelon and lemon juice; blend until smooth, about 30 seconds. Strain watermelon lemon mixture; pour into ice cube trays and freeze until solid, 8 hours to overnight.
3. Combine salt and 1 tablespoon sugar in a small shallow dish. Lightly dampen rims of 4 (12 ounce) glasses with a wet paper towel; dip moistened rims into salt sugar mixture.
4. Place ½ frozen watermelon lemonade cubes and 4 ounces tequila in a blender or the bowl of a food processor; blend until slushy, adding 1 to 2 tablespoons water to help blend mixture as needed. Pour into the prepared glasses. Repeat with remaining each watermelon lemonade cubes and tequila. Garnish with rosemary sprigs and watermelon wedges.