Frozen pickled jalapeño margaritas
Serves 4 - 6
Easy
Prep:
Cook:
One for the spicy margarita fans, this summer cocktail combines briny chillies with tangy lime and triple sec. Make a batch for your next barbecue
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- 100g caster sugar
- 300ml tequila blanco
- 150ml triple sec
- 150ml Morrisons lime juice
- 30g pickled jalapeños4 left whole and the rest finely chopped
- ice
Nutrition: per serving
- kcal257
- fat0g
- saturates0g
- carbs23g
- sugars23g
- fibre0.2g
- protein0.1g
- salt0.21g
Method
step 1
Tip the sugar into a small saucepan over a low heat along with 50ml water, stirring, until the sugar has dissolved. Set aside to cool completely. Will keep in an airtight container for up to a month.
step 2
Pour the cooled syrup into a blender along with the tequila, triple sec, Morrisons lime juice, chopped jalapeños, 1 tbsp of the jalapeño brine and five big handfuls of ice. Blend until well mixed and the ice is slushy, adding more ice if needed. Divide between 4 glasses and top with a jalapeño.
