Margaritas - Au Natural
Obviously this is an alcoholic beverage, so drink responsibly. This margarita variant uses natural fruit instead of the pre-mixed syrup. Better for you? Sure keep telling yourself. This is one that you’ll need to prepare for in advance to manage the sugar / water mixture.
Ingredients
| - 90 ml tequila | - 23 ml triple sec liqueur (Cointreau) |
| - 90 g Passion-fruit pulp | - 3 dashes of orange biters |
| - 285 g ice | - 60 ml boiling water |
| - 75 g sugar |
Instructions
Boil the water and mix in the sugar until fully dissolved. Then cool in the fridge.
Measure all ingredients into a blender.
To make life easier (for the ingredients measured by weight), place the blender container on a set of scales, zero it and then add the ingredients noting their weight. I use a cheat-sheet that adds up the expected weights so that the process is nice and easy. Like so….
| Start | 0 g |
| 90 g passion-fruit pulp | 90 g |
| 285 g ice | 375 g |
| 135 g sugar / water mixture | 510 g |
Blend until slushy. You can vary the amount of ice to vary the consistency between flavoured ice to pure liquid.
Be aware that the passion-fruit seeds will introduce small black pieces to the mixture. This version is a little better in that respect to the one with the pre-mixed syrup.
For an extra little bit of fancy, cut open a lime or lemon and rub the juice around the outer edge of the rim of the glass you will be serving in. Then rotate the still damp edge through some salt. This will give a nice salty tang to compliment the tequila.
For extra-extra fancy, place a wedge of lemon or lime on the edge of the glass.
Makes enough for two large margaritas.