No-Blend Granadilla Margarita Slushie
Serves 2
INGREDIENTS
2 tubs (115g each) granadilla pulp
¼ cup freshly squeezed lime juice
1 tbsp Goldcrest Honey Eezi Squeeze
1 ml salt
4 tbsp Patron Reposado Tequila
Serving suggestion:
1 lime, quartered
Salt
Fresh granadillas
Mint
METHOD
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Combine the granadilla pulp, lime juice, ½ cup of water, Goldcrest Honey Eezi Squeeze and salt in a jug and whisk to blend.
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Pour the mixture in an Addis Ice Cube Tray filling all the holes and freezing until solid, 5 hours or overnight for best result. *Chef’s Tip: This mixture can keep in the freezer for up to a month.
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In the meantime, prepare 2 Consol Tijuana Margarita glasses. Brush the quartered lime over the rim of the glasses and immediately dip the rims in salt.
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When the ice cubes are frozen solid, remove from the ice tray and place into a large Ziploc Pouch Freezer bag and seal the bag. Use a rolling pin to lightly bash the ice cubes until finely crushed.
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Divide the flavoured slushy mixture in between the prepared glasses. Pour 2 tablespoons of Patron Reposado Tequila over each and stir slightly to combine. *Chef’s Tip: It’s best if the tequila is ice cold so that the slushie doesn’t melt too quickly.
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Garnish each Margarita with a halved granadilla and a mint sprig. Serve immediately as a refreshing summers’ drink and ENJOY!
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