Pomegranate & chilli margaritas

Name: Pomegranate & chilli margaritas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 200 g caster sugar; 1 pomegranate, seeds only; 3 red chillies, halved lengthways; 100 ml pomegranate juice; 150 ml tequila; 125 ml Cointreau; 125 ml 6-7 limes limes,juice 1 sliced

Fruity and fiery flavours are combined in this twist on the classic margarita.

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Sindhu Vee on episode 4, season 1 of Dish, the Waitrose podcast. It was served with a main course of baked cod with rye crumbs, crab, tomatoes & dill.

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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Serves6
CourseDrink
Prepare10 mins
Cook10 mins
Total time20 mins
Pluscooling

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Ingredients

200g caster sugar
1 pomegranate, seeds only
3 red chillies, halved lengthways
100ml pomegranate juice
150ml tequila
125ml Cointreau
125ml 6-7 limes limes,juice 1 sliced

Method

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.
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.