Frozen Watermelon Rosemary Margaritas

Prepare the Rosemary Syrup: In a small saucepan, combine 1 cup of water and 1/3 cup of sugar. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Stir in the chopped fresh rosemary. Remove from heat and let steep for at least 1 hour. (Steeping time: 1 hour)

Create the Watermelon Lemonade Base: Strain the rosemary syrup into a high-powered blender. Add the cubed watermelon and lemon juice. Purée until completely smooth, approximately 30 seconds. Strain the mixture through a fine-mesh sieve to remove any solids. (Blending time: 30 seconds)

Freeze the Base: Pour the strained watermelon lemonade base into ice cube trays. Freeze until solid, ideally overnight or for at least 8 hours. (Freezing time: 8 hours or overnight)

Prepare the Glasses: In a small, shallow dish, combine the kosher salt and the remaining 1 tablespoon of sugar. Lightly dampen the rims of four 12-ounce glasses with a wet paper towel. Roll the dampened rims in the salt-sugar mixture to create a decorative and flavorful rim.

Blend the Margaritas: Working in batches, combine half of the frozen watermelon lemonade cubes and 4 ounces of reposado tequila in the blender. Blend until a slushy consistency is achieved, adding 1 to 2 tablespoons of water as needed to help the mixture blend smoothly. (Blending time: varies)

Serve: Pour the blended margarita mixture into the prepared glasses. Repeat with the remaining frozen watermelon lemonade cubes and tequila. Garnish each glass with a fresh rosemary sprig and a small watermelon wedge.