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Waitrose Golden Caster Sugar1kg
1kgItem price
£2.45Price per unit
£2.45/kgFruity 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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
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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£2.45/kg0 added
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£2.95Price per unit
£1.41/100g0 added
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70pPrice per unit
£14/kg0 added
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£4.00Price per unit
56.3p/100ml0 added
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£21.00Price per unit
£30/litre0 added
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£15.50Price per unit
£31/litre0 added
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30pPrice per unit
30p each