Frozen pickled jalapeño margaritas
Other · Total time : 10 min · Prep : 5 min · Cook : 5 min · 6 servings
Ingredients
For 6 servings
- 100 g caster sugar
- 300 ml tequila blanco
- 150 ml triple sec
- 150 ml lime juice
- 30 g pickled jalapeños 4 left whole and the rest finely chopped
- ice
Method
- 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.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.