Beverages/Fresh Margaritas (also Raspberry and Pineapple)

By latin1

Ingredients

• 4 tsp grated zest plus 1/2 cup juice from 2-3 medium limes
• 4 tsp grated zest plus 1/2 cup juice from 2-3 medium lemons
• 1/4 cup superfine sugar
• Pinch of salt
• 2 cups crushed ice
• 1 cup 100 percent agave tequila, preferably reposado
• 11 cup Triple Sec

Details

Servings 1

Preparation

Step 1

Combine lime zest and juice, lemon zest and juice, sugar, and salt in a large liquid measuring cup; cover with plastic and refrigerate until flavors meld, 24 hours.

Divide 1 cup crushed ice between 4-6 margarita glasses. Strain juice into 1 quart pitcher or cocktail shaker. Add tequila, Triple Sec and remaining 1 cup crushed ice; stir or shake until thoroughly combined and chilled, 20-60 seconds. Strain into ice-filled glasses, serve immediately.

FRESH PINEAPPLE MARGARITAS
Omit zest and steeping process.
Peel and core 1 smallripe pineapple (about 3.5 #'s); cut half the pineapple into rough 2" chunks (reserving remaining half for another use). Puree in workbowl of food processor fit with steel blade until smooth and foamy, about one minute. Follow recipe for Margaritas reducing lemon and lime juices to 1/4 cup each and adding 1/2 cup pureed pineapple to juice mixture.

FRESH RASPBERRY MARGARITAS
Omit zest and steeping process.
Puree 1 cup fresh raspberries, lime and lemon juices, sugar and salt in workbowl of food processor fitted with steel blade until smooth. Strain mixture into pitcher or cocktail shaker; continue with recipe, reducing Triple sec to 1/2 cup and adding 1/2 cup Chambord (or desired raspberry liquer) to juice and tequila mixture in pitcher.