A bright, slightly tangy cocktail with a soft tropical sweetness. It has a lightly pulpy texture and a natural green color.
Serve this icy cold with your non-mexican corned beef and cabbage. It will work with the spices in the corned beef.
EQUIPMENT: Ninja blender, glass tumblers
Kiwi Margarita
Cuisine: MexicanDifficulty: EasyServings
2
servingsPrep time
20
minutesCooking time
0
minutesIngredients
lime zest from 2 limes (outer green peel only)
2 tablespoonss sea salt
2 cups ice cubes
½ cup blanco tequila*
3 limes, 2 juiced
2 ripe kiwis (peeled)
1 teaspoon honey
Directions
- Chill 2 glass tumblers in freezer.
- Rub lime zest into salt with fingers. Sprinkle on a small plate. Let sit a few minutes (or longer if you can).
- Rub a lime wedge around the rims of glasses. Dip each glass into salt lime mixture to coat the rims.
- Add 1 cup ice to each glass. Pour 1/4 cup tequila over.
- Reserve 2 slices of kiwi for garnishes.
- In a blender, combine remaining kiwis, juice from 2 limes, and honey. Pulse blend until smooth.
- Carefully pour mixture into glasses and stir.
- Garnish with remaining kiwi slices.
- Serve immediately.
Notes
- *To make the non-alcoholic mocktail version replace the tequila with 1/2 cup freshly squeezed orange juice (about 1 orange).
Tags
Blanco tequila kiwi fruits