I have wanted to learn to can and took the opportunity to purchase jars in various sizes for Summer Fest. Since that recipe I haven’t canned , but I have used the jars.
For margaritas. It’s an addiction what can I say?
In late May I posted a margarita recipe for pineapple/cucumber which was adapted from my favorite agua fresca. This week I craved a crisp pineapple flavor dotted with a speck of lime.
Tequila Blanco is ideal for summer margaritas. A Blanco has a clean taste giving your fresh fruit juice center stage.
Fresh pineapple juice is preferred for this margarita. I know I continue to stress the use of fresh juice, but it really makes all the difference. In choosing a fresh pineapple look for brightly colored, deep green leaves.
Avoid any with bruises, soft spots or mold. Choose a pineapple with some weight for it’s size. I have found pre cut pineapple at my local grocery store. This can save you time without the hassle of coring the pineapple yourself.
by Sweet Life
by Vianney Rodriguez
makes 4 margaritas
1 cup tequila
1 cup pineapple juice
1/3 cup fresh lime juice
1/2 cup Cointreau
On a small plate spread salt. With lime wedges moisten rim of 6 ounce glasses. Dip glasses into salt. Place glasses into freezer to chill.
In a pitcher combine tequila, pineapple juice, lime juice and Cointreau. Remove glasses from freezer and serve margarita mixture over ice. Garnish with lime slices.
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