Frozen pickled jalapeño margaritas

Method

1. 1

   Tip the sugar into a small saucepan over a low heat along with 50ml water, stirring, until the sugar has dissolved. Set aside to cool completely. Will keep in an airtight container for up to a month.

2. 2

   Pour the cooled syrup into a blender along with the tequila, triple sec, Morrisons lime juice, chopped jalapeños, 1 tbsp of the jalapeño brine and five big handfuls of ice. Blend until well mixed and the ice is slushy, adding more ice if needed. Divide between 4 glasses and top with a jalapeño.

Nutrition

calories

257 calories

fiberContent

0.2 grams fiber

sugarContent

23 grams sugar

sodiumContent

0.21 milligram of sodium

proteinContent

0.1 grams protein

carbohydrateContent

23 grams carbohydrates

Indicative values from the source, for the original recipe.

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