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Pomegranate & chilli margaritas

Pomegranate & chilli margaritas

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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  • 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


  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.

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5 out of 5 stars1 rating