FROZEN HONEYDEW MARGARITAS
Steps:
- Place all of the ingredients in the blender and blend until smooth.
- Run a piece of honeydew along the rim of two glasses and then dip the rim in salt.
- Pour the frozen honeydew margaritas into the prepared glasses and serve.
Nutrition Facts : Calories 239 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 230 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
HONEYDEW MARGARITAS
Provided by Katie Lee Biegel
Number Of Ingredients 0
Steps:
- Puree 2 cups chopped honeydew melon in a blender until smooth. Pour into a large cocktail shaker. Add 1/2 cup silver tequila, 3 tablespoons lime juice, 1 tablespoon orange liqueur and 1 teaspoon agave nectar. Rub the rims of 2 rocks glasses with lime wedges and dip in a mix of 1 teaspoon sugar and 1/2 teaspoon coarse salt. Add a handful of ice to the shaker and shake until very cold. Fill the prepared glasses with ice; strain the margaritas into the glasses.
FROZEN HONEYDEW MARGARITAS
Categories Tequila Alcoholic Cinco de Mayo Backyard BBQ Melon Honeydew Spirit Summer Gourmet Drink
Yield Serves 4.
Number Of Ingredients 4
Steps:
- Remove and discard rind and seeds from melon and cut enough fruit into 1/2-inch cubes to measure 3 1/2 cups. Freeze melon cubes in a sealable plastic bag at least 3 hours and up to a week.
- Puree frozen honeydew in a blender with remaining ingredients until smooth. Pour drink into 4 stemmed glasses.
EASY FROZEN MARGARITAS
Authentic margaritas call for lots of fresh lime juice - both expensive and time-consuming. I've found I can shortcut the process by using frozen limeade. And for a festive non-alcoholic drink, combine a 12-ounce can of limeade (thawed) with a 48-ounce bottle of sparkling water.
Provided by USA WEEKEND columnist Pam Anderson
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 6
Steps:
- Working in 2 batches, place 1 quart ice cubes in a blender. Add 1/2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients. Store in the freezer.
- To salt the margarita glasses, pour a single layer of salt on a salad plate. Moisten each glass rim with lime; dip each rim in the salt. Pour margaritas into each glass; garnish with lime. Serve immediately.
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- Dice honeydew melon, discarding rinds. Place on a wax paper lined baking sheet and freeze until frozen. If not using right away, place frozen cubes into a large ziplock bag and keep in the freezer.
- Combine tequila and jalapeno slices in a glass jar or bowl, and let stand 2-4 hours. Strain solids and discard, keeping the infused tequila.
- To a small plate, add corn syrup. To another small plate, add sugar, salt and lime zest, using a fork to combine. Dip rims of serving glasses in corn syrup, then in the sugar/salt mixture. Set aside.
- Add frozen honeydew cubes, ice cubes, water, honey, lime juice, and infused tequila to a large blender. Blend until smooth, about a minute or so.
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