This cocktail came about because I had pineapple juice leftover from making the sugar-free carrot cake. I had drained two small tins of pineapple to use in the cake and was looking for a way to use the juice (nothing wasted here). I couldn’t figure what to do with it so I stuck it in the freezer and thus this wonderful Margarita was born…
I have made this cocktail both as a frozen Margarita and as a normal one – both tasted sensational. I think I prefer the frozen version because, if nothing else, I tend to drink it a lot more slowly. It is so tangy, refreshing and delicious it could be served as a palate cleansing sorbet at a fancy dinner party.
It also is one of the prettiest cocktails in existence – look at that delicious pale pink colour! I am in love with that hue. I want an entire summer wardrobe that colour. Someone make that happen please.
Notes: You can use juice from unsweetened tinned pineapple or any good quality juice as long as it’s unsweetened. You can also juice some fresh pineapple if you have a juicer (and can be bothered). If you can’t get hold of the Monin grapefruit syrup you can use simple syrup instead.
Pineapple Grapefruit Margarita
- 160 ml / 2/3 cup / 5.3fl oz pineapple juice preferably unsweetened
- 160 ml / 2/3 cup / 5.3fl oz freshly squeezed pink grapefruit juice
- 3 measures / 75ml / 5.3fl oz Silver Blanco Tequila
- 2 measures / 50ml / 1.7fl oz Cointreau
- Juice of 1 lime
- 2 tbsp Monin Pink Grapefruit syrup
- 1 tbsp coarse salt
- 2 tsbp granulated sugar
- 2 small slices of grapefruit to decorate
- Mix the pineapple and grapefruit juices, put in a sealable container (do not fill to the top) and put in the freezer for several hours, preferably overnight.
- Mix the salt and sugar in a plate. Run a lime around the rim of your glasses and press in the sugar/salt mixture to frost the glass. Set aside.
- Take the juice out of the freezer and let it stand for 10 minutes or until you are able to break it up into chunks.
- Put the frozen juice and all remaining ingredients in a blender or food processor and blitz until completely blended into a smooth sorbet-like texture.
- Spoon into the prepared glasses and decorate with a slice of grapefruit.
- Mix the salt and sugar in a plate. Run a lime around the rim of your glasses and press in the sugar/salt mixture.
- Put the juices and all remaining ingredients into a cocktail shaker. Add a handful of ice cubes.
- Shake vigorously until a frost forms on the shaker.
- Strain into the prepared glasses and add a tablespoon of chipped ice in each (optional).