![]() Using a spice grinder, process the hibiscus flowers until powdery, then mix with the kosher salt. Process until combined, then mix with the cayenne, sugar and 1 more tablespoon salt. Transfer the dried zest to a spice grinder along with 1 teaspoon kosher salt. Microwave until the zest is dry, tossing every 30 seconds, about 1 1/2 minutes. Grate the lime zest onto a microwave-safe paper towel-lined plate. Process until combined, then mix with 1 1/2 tablespoons more kosher salt. Transfer the dried zest to a spice grinder along with the smoked paprika and 1 teaspoon kosher salt. ![]() Microwave until the zest is dry, tossing every 30 seconds, about 1 1/2 minutes. 50 ml fresh lime juice, (2-3 limes) 100 ml quality bianco tequila 50 ml triple sec, or cointreau 1 handful of mixed frozen berries a bunch of fresh mint. Grate the orange zest onto a microwave-safe paper towel-lined plate. With the motor running, add 6 to 7 regular ice cubes, one at a time, until slushy. That’s how they really nail it at a Mexican restaurant. But, the important thing is that you use the right ingredients. Moisten the rim of each glass with a lime wedge or water, then dip in coarse salt.įor each drink, puree 6 to 7 margarita ice cubes in a blender with 2 ounces tequila. You really don’t need much to make a frozen margarita at home. Pour the mixture into ice cube trays and freeze for at least 6 hours you should get about 32 ice cubes. Use a margarita glass and rub the edge with lime and dip into salt. Mix 1 1/2 cups water, the orange liqueur, lime juice and superfine sugar in a pitcher. Mix tequila, cointreau, limejuice and ice in a blender.
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