Toast to the weekend with these frozen passion-pine margaritas
makes
750mL
Frozen passion-pine margaritas
“We use a big churning slushie machine to make our frozen margaritas at Chupacabra, but you can get the same effect with a blender. This is one of our most popular flavours and uses pineapple skin from the pineapples we juice, so there’s no waste. You can substitute the pineapple syrup with regular sugar syrup” - Recipe by Evan White and Amelia Stokes.
Ingredients (9)
- 1 lime, cut into wedges
- 1/2 cup (40g) salt flakes
- 6 passionfruits, halved
- Extra pulp from 1 passionfruit to serve
- 100g peeled, chopped pineapple
- 1/2 cup (125ml) tequila
- 1 cup ice cubes
Pineapple syrup
- Skin from 1/2 pineapple, washed
- 2 cups (440g) caster sugar
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the pineapple syrup, combine the pineapple skin and 4 cups (1L) water in a large bowl, cover and stand overnight or for up to 24 hours.
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2.The next day, strain liquid through a fine sieve into a large bowl, discarding skin. Whisk in sugar until dissolved, cover and chill until needed (syrup can be stored, covered and chilled, for up to 1 month).
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3.When ready to serve, rub rims of serving glasses with lime wedges or some water. Place salt on a plate and dip glass rims into salt. Set aside until needed.
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4.Pass passionfruit pulp through a sieve into a jug, discarding seeds. Place passionfruit juice, chopped pineapple, tequila, 1/4 cup (60ml) pineapple syrup and ice in a blender and whiz until smooth. Divide among serving glasses and stir through extra passionfruit pulp to serve.
Recipe Notes
Begin this recipe 1 day ahead.
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