#Grapefruit margarita recipe skin

#Grapefruit margarita recipe skin

Rub half of your glass’s rim with the leftover citrus skin to moisten it and then dip the wet rim into salt.Mix and taste, and then adjust the flavor to suit you – add more Cointreau if you need more sweetness.Pour the Tequila, Cointreau and citrus juice into a large jug.Hold onto a couple of the juiced citrus skins for later Juice your fruit and keep juice in the fridge.Put salt in a small flat plate and cut a lemon or lime in half.Put your serving glasses, Tequila and Cointreau in the freezer.9oz (255ml) lemon, lime or grapefruit juice (freshly squeezed) I used pink grapefruit in the photo hereĪ few hours ahead of your party (even if it is only a party of one)….9oz (255ml) Tequila – remember you get what you pay for, you can buy my favourite via my amazon shop here.To make less, just multiply the single shot measurements by the number of drinks you want to make (1.5oz or 45ml tequila + ¾ oz or 20ml triple sec or Cointreau + 1.5oz or 45ml citrus juice) Ingredients (for 6 x single shot drinks): I love grapefruit as there is less time spent juicing and the grapefruit has a more subtle fragrance that mixes well with the other ingredients.

My recipe only has 3 ingredients so it really isn’t hard at all.įeel free to use lime, lemon or grapefruit juice in your Margarita. Water, corn syrup, sugar, citric acid, natural flavors, sodium citrate, sodium benzoate and potassium sorbate (to preserve flavor), cellulose gum, polysorbate 60, gum arabic, glycerol abietate and FD&C yellow no. When you look at the label on the market leading mix it makes pretty scary reading…

I’m not sure why the pre-mixed stuff is so popular, especially here in California where citrus is literally dropping off the trees for free. Don’t feel sorry for me, I had plenty of other drinks.Ī margarita made with margarita mix is not a wonderful thing. I’ve developed a bit of a taste for them here in California having never had one when I lived in England.