Master the margarita: 4 great recipes
Published 3:44 pm Monday, April 27, 2009
Sure, Cinco de Mayo is just around the corner, and thoughts of cerveza and margaritas come naturally,
But don’t limit your intake of margaritas to that day — the icy tequila beverage is good throughout the spring and summer.
Get blending with these easy and refreshing recipes. All four recipes make generous servings.
Lemon-berry margarita
Kosher salt, for the glass
4ounces tequila
2ounces orange liqueur (such as triple sec)
Juice of 2 lemons
21/2tablespoons honey
1/2cup fresh berries
2cups ice cubes
Pour the salt in a shallow bowl. Set aside.
In a blender, combine the tequila, orange liqueur, lemon juice and honey. Puree until frothy.
Overturn the serving glass and dip the rim in the blender to wet just the top 1/2 inch. Dip the now wet rim in the bowl of salt and twist until coated. Set aside.
Add the berries and ice to the blender. Puree until chunky smooth, then pour into the prepared glass.
Makes 2 servings.
Cranberry slush margarita
3/4cup (8 ounces) tequila
3/4cup (8 ounces) orange liqueur (such as triple sec)
1cup (8 ounces) unsweetened cranberry juice
1/2 cup honey
Pinch salt
Ice cubes
In a blender, combine the tequila, orange liqueur, cranberry juice, honey and salt. Add enough ice to fill the blender about two-thirds full. Blend until smooth. Serve immediately.
Makes 4 servings.
Honeydew melon margarita
6ounces tequila
4tablespoons honey
Juice of 2 limes
2cups cut honeydew melon
2cups ice cubes
Combine all ingredients in a blender, then puree until smooth. Serve immediately.
Makes 2 servings.
Orange-pineapple margarita
1cup pineapple chunks
1cup pineapple juice
1teaspoon vanilla extract
1/4cup frozen orange juice concentrate
Juice of 2 limes
1/4 cup honey
6ounces tequila
Pinch salt
1 1/2cups ice
In a blender, combine the pineapple chunks and juice, vanilla, orange juice concentrate, lime juice, honey, tequila, salt and ice. Blend until smooth. Serve immediately.
Makes 2 servings.
