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....from Ventana in Charlottesville
In the South, salt is often eaten with watermelon—for that great salty-sweet combination. For that reason, rimming the glass of a watermelon margarita with rock salt is especially delicious. Or you can make a "sea foam" using just a handful of ingredients and a hand blender. "I've found it's a much lighter way of salting a margarita," says Michael Fitzgerald, owner of Ventana. "In fact, in a night when I make as many as 500 margaritas with this foam, I rarely use more than a total of four tablespoons of salt."
4 tsp. kosher salt
2 ounces lime juice
2 Tbsp. soy lecithin (available at health food stores)
1. In a medium-size pot, mix kosher salt, lime juice, and 2 cups water using a hand blender. (The solution should taste quite salty but the lime should barely shine through, since it's only acting as an activator for the soy lecithin that you will add next.)
2. Add soy lecithin, and blend all ingredients with the hand blender, holding it at an angle so that it sticks out a bit above the liquid line (this will continuously introduce air into your mixture). You will gradually see a foam build.
3. Once you've created a good head of foam, put a dollop on top of the margarita. Serve.
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