Melon Margarita
Posted: June 8, 2008 1:51 pm
http://blog.sigsiv.com/2007/04/melon-margarita.html
Ingredients
1.5 cup honeydew melon puree (see below) (substitute with cantaloupe or watermelon or use a mix of all three)
1/2 cup tequila
3 tbsp orange liqueur (I used triple sec)
1/4 cup lime juice
3 tbsp sugar syrup (recipe below, or just sugar to taste)
Ice
coarse salt for the glass rim
Method
To make the melon puree, remove the skin and seeds of a fresh honeydew melon and cut into large chunks. Place in a blender and process until smooth.
Wet the rim of the margarita glass with a piece of lime and dip in coarse salt in a shallow dish to coat the edge of the glass.
Combine all the ingredients along with ice in a cocktail shaker or blender and mix well.
Strain into the prepared Margarita glass, garnish with a lime wedge.
Mint Infused Sugar Syrup
Ingredients
1 cup sugar
1 cup water
1.5 cups packed torn mint leaves
Method
In a saucepan, combine water and sugar and bring to a boil over medium heat while stirring occasionally. Cook till the sugar completely dissolves.
Switch off the stove and add the mint leaves to the sauce pan.
Cover and let it stand till it completely cools down.
Strain to remove the mint leaves.
This can be made ahead and kept in the refrigerator in a covered container for weeks.
Use this in any cocktail that calls for sugar for a kicked up taste. This can also be used in a mixed fruit salad or lemonade or any recipe you would normally add sugar to.
I added some grated ginger while boiling the water with sugar, but as I said before, couldn’t really taste the ginger in the margarita, that is why ginger is omitted from the recipe. If you get it right, let me know!
Ingredients
1.5 cup honeydew melon puree (see below) (substitute with cantaloupe or watermelon or use a mix of all three)
1/2 cup tequila
3 tbsp orange liqueur (I used triple sec)
1/4 cup lime juice
3 tbsp sugar syrup (recipe below, or just sugar to taste)
Ice
coarse salt for the glass rim
Method
To make the melon puree, remove the skin and seeds of a fresh honeydew melon and cut into large chunks. Place in a blender and process until smooth.
Wet the rim of the margarita glass with a piece of lime and dip in coarse salt in a shallow dish to coat the edge of the glass.
Combine all the ingredients along with ice in a cocktail shaker or blender and mix well.
Strain into the prepared Margarita glass, garnish with a lime wedge.
Mint Infused Sugar Syrup
Ingredients
1 cup sugar
1 cup water
1.5 cups packed torn mint leaves
Method
In a saucepan, combine water and sugar and bring to a boil over medium heat while stirring occasionally. Cook till the sugar completely dissolves.
Switch off the stove and add the mint leaves to the sauce pan.
Cover and let it stand till it completely cools down.
Strain to remove the mint leaves.
This can be made ahead and kept in the refrigerator in a covered container for weeks.
Use this in any cocktail that calls for sugar for a kicked up taste. This can also be used in a mixed fruit salad or lemonade or any recipe you would normally add sugar to.
I added some grated ginger while boiling the water with sugar, but as I said before, couldn’t really taste the ginger in the margarita, that is why ginger is omitted from the recipe. If you get it right, let me know!
