Pineapple Grapefruit Margarita
A pretty and thoroughly refreshing pineapple and grapefruit margarita. Remember to freeze the juices overnight for a frozen version.
- 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).
Calories: 140kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3503mg | Potassium: 234mg | Fiber: 1g | Sugar: 32g | Vitamin C: 30mg | Calcium: 17mg | Iron: 1mg