Margarita Mixes

margarita mixes, looking for these recipes? check this for 5 best margarita mixes: Margarita,Passionfruit margarita sorbet

Margarita

Image credit: Steve Brown – taste.com.au

Ingredients

  • 180ml tequila
  • 90ml Cointreau
  • 90ml freshly squeezed lemon juice
  • 4 cups ice
  • sea salt, to serve

Method

  • Step 1
    Place 6 cocktail glasses into the fridge.
  • Step 2
    Combine half the tequila, half the Cointreau, half the lemon juice and half the ice in a food processor. Pulse on and off until ice is crushed.
  • Step 3
    Spread salt onto a sheet of baking paper. Remove 3 glasses from fridge. Dip rim of each glass into salt. Fill glasses with margarita mix. Repeat with remaining ingredients and glasses. Serve.

Passionfruit margarita sorbet

Image credit: Scott Hawkins – taste.com.au

Ingredients

  • 2kg passionfruit
  • 25ml Cointreau or Grand Marnier
  • 100ml tequila
  • 1/2 cup (1100g) caster sugar
  • 1/2 cup (125ml) water

Method

  • Step 1
    Cut passionfruit in half then, using a spoon, scoop pulp into a bowl (you will need 3 cups of pulp for this recipe). Process passionfruit pulp in a food processor for 10 seconds or until seeds separate from juice. Strain mixture through a fine sieve into a large bowl, pressing down on seeds with the back of a wooden spoon to extract as much juice as possible. Reserve 1/4 cup passionfruit seeds (discard remainder) then combine with passionfruit juice.
  • Step 2
    Place sugar and water in a small saucepan. Cook, stirring, over high heat until sugar dissolves and mixture boils. Boil for a further 10 seconds, then remove from heat. Allow to cool.
  • Step 3
    Combining passionfruit mixture and sugar syrup, then freeze for 6 hours or until frozen. At the same time, place a bowl from an electric mixer into the fridge or freezer until chilled. Remove sorbet from freezer then, using a wooden spoon, break sorbet into smaller pieces. Place sorbet in the chilled mixing bowl, and use the paddle attachment of your electric mixer to beat for 2 minutes or until smooth. Level surface, then return to freezer for at least 2 hours or until firm. Alternatively, freeze mixture in an ice-cream maker, following manufacturer’s instructions.

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