I know it is a little late for the 4th of July, but this still sounds amazing for the summer!
7 1/2 pounds seedless watermelon, rind removed, fruit cut into 1-inch cubes
4 teaspoons superfine sugar
8 ounces silver tequila
12 basil leaves
12 mint leaves
2.5 ounces Cointreau
6 cups ice
Make watermelon ice cubes by putting 24 pieces of cubed watermelon on a baking sheet lined with wax paper. Freeze for one hour, covered.