300x600
Let's have some rhubarb. No, significantly. I do not intend to mix it with sugar or mix it with any other fruit. let's go hardcore, balls to the wall, rhubarb. So, keep going in your panties.
ingredients
- 2 pounds of rhubarb
- 4 cups of water
- Grand Marnier 4 ounces
- 4 ounces of simple syrup
- 4 lime
- 2 cups of reposado tequila
way
- Rhubarb juice is quite easy to make. And besides its gorgeous pink ... it's pretty tasty and refreshing. But when you make fresh juice, you want fresh produce. So get rhubarb at your farmer’s market, as they are more likely to be super crisp. Also, buy organic.
- Take 2 pounds of rhubarb and wash it thoroughly. Trim the ends and cut the stalks into 2/2 inch pieces. Place the pieces in a medium saucepan and cover with 4 cups of water. The water may not cover all the rhubarb and that's fine. When you cook it, it will fall apart. Cook rhubarb for 15 minutes on medium heat until vegetables are done and coarse.
- Allow the mixture to cool, then strain the porridge so you only have this beautiful pink juice. Wonderful, isn't it? I just want to dive inside.
- If you like, you can make these margaritas in a jar, combining all the ingredients at once, but I prefer to do them by hand and shake. The flavors combine beautifully. Add the following ingredients to each margarita in a mixing glass filled with 1/3 full ice: 1/2 ounce large marnier, 1/2 ounce simple syrup, 1/2 lime (juice), rhubarb juice 4 ounces and 2 ounces reposado tequila . Cover, shake, and serve margarita over ice. I coated each glass (haha) with pink Himalayan salt and decorated them with a wedge of lime. Enjoy!
- Based on a recipe from https://jerryjamesstone.com/recipe/rhubarb-margaritas/
source https://kitchenstronger.blogspot.com/2019/04/rhubarb-margaritas.html
Ad
Source link
0 Comments