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Grapefruit and jalapeño chilli margarita recipe
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Spice up your margarita with a fiery twist for an elevated experience.
Ingredients:
  • 375ml grapefruit juice
  • 125ml lime juice
  • 75g caster sugar
  • 250ml tequila
  • 125ml cointreau
  • 250.00 ml crushed ice
  • 40.00 ml raspberry or orange jelly crystals
  • 1 lime wedge
  • Jalapeño chillies, halved lengthways, to serve (optional)
  • Ruby Red grapefruit wedges, to serve
  • Lime slices, to serve
Instructions:
  • Mix together the grapefruit juice and lime juice in a shallow metal container. Cover with foil and freeze for 3 hours or until solid.
  • In a small saucepan over medium-low heat, mix together sugar and 1/4 cup (60ml) water until sugar dissolves, stirring constantly for about 2 minutes. Let the syrup simmer for another 2 minutes until it slightly thickens. Allow it to cool completely before using.
  • Crush the frozen grapefruit mixture with a fork, then blend three-quarters of it in a blender with sugar syrup, tequila, Cointreau, and ice until smooth.
  • Spread the jelly crystals on a plate. Rim each serving glass with the lime wedge, then coat with the jelly crystals.
  • Divide the margarita mixture into glasses, adding chili if desired, and garnish with grapefruit and lime slices. Finish by spooning the rest of the crushed grapefruit mixture over the top. Serve promptly.

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