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Pomegranate & chilli Margaritas
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Serves: 6 - 8
200g caster sugar
1 pomegranate, seeds only
2-3 red chillies, halved lengthways
100ml pomegranate juice
6-7 limes, 125ml juice,
1. Put the sugar in a saucepan with 400ml water. Add 2/3 of the pomegranate seeds and the chillies; bring to the boil. Reduce the heat a little and leave to simmer over a medium heat for 8-10 minutes, until thickened slightly. Set aside to cool then strain, discarding the chillies and seeds.
2. When you are ready to make the margaritas, mix 75ml of the pomegranate syrup with the pomegranate juice, tequila, Cointreau and lime juice. Taste and add a little more syrup, if you like – I like mine quite sweet. Fill glasses with ice, add the lime slices and remaining pomegranate seeds, then pour over the margarita mixture and serve.
Cook’s tip: Store any leftover pomegranate syrup in an airtight container in the fridge and use as a dressing for a winter tropical fruit salad.
This recipe was first published in Tue Oct 20 15:57:00 BST 2020.