6-ingredient rhubarb and strawberry margaritas with silver tequila, lime juice and homemade rhubarb and strawberry syrup. Sweet cake, easy to make and perfect for spring!
STRAWBERRY -RHUBARB SYRUP
- < span class="wprm -recipe-ingredient quantity">1 1/2 tas sen chopped rhubarb (green chopsticks removed)
- 1 1/2< /span> cups Strawberries, peeled and sliced
- 3 Càs Organic cane sugar*
- 3/4 cup water
1 tablespoon Orange Juice ( optional // for natural sweetness and light orange flavor)
< h4 class="wprm-recipe-group-name wprm-recipe-ingredients-group-name wprm-block-text-bold">MARGARITA
- 1/3 cup Strawberry Rhubarb Syrup
- 1 EL lime juice < /li>
- 1 < span class = "wprm-recipe-ingredient-unit">ounceSilver Tequila (1 ounce is ~2 tablespoons)
- 1-2 TL Agave Nectar (more to taste)
- Add rhubarb, strawberries, organic cane sugar, water and In a medium saucepan, add orange juice (optional) and bring to a boil over medium heat.
- After cooking, reduce the heat to low and Continue cooking until softened and looking like a pie filling – about 5 minutes. While cooking, use a wooden spoon to stir and mash the fruit.
- Remove from heat and let cool slightly, then add finely, strain into a mixing bowl and pour over the mixture. Use a spoon to make stroking motions across the bottom of the strainer to encourage the liquid to strain. Continue until you have extracted as much liquid “syrup” as possible.
- Transfer the syrup to a glass to cool in the fridge for at least a couple of hours. To speed up the cooling time, place in the freezer for about 45 minutes to 1 hour.
- Spread a lime wedge around the Arrange the desired number of serving glasses and dip in salt or organic cane sugar (I like salt as a taste contrast). Place a large ice cube (or several small ice cubes) in the glass and set aside. Freeze for an extra fresh margarita!
- Then add 75 ml for a margarita Add strawberry rhubarb syrup (the amount listed in the original recipe // adjust if you change batch size) into a cocktail shaker, along with lime juice, tequila, lemon nectar, agave, and a handful of ice cream. div>Shake vigorously to combine. Pour in a small amount to taste, then adjust flavors as needed by adding more agave syrup for sweetness, lime juice for tartness, or strawberry and rhubarb syrup for fruitiness.Pour over a serving glass and enjoy! The syrup makes about 3-4 margaritas and will keep, covered, in the fridge for up to 1 week (sometimes longer).
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