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    Basil margarita

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    Basil margarita

    • Total time: 15 minutes, plus overnight freezing

    Serves: 6


    270ml tequila reposado
    150ml triple sec (such as Cointreau)
    270ml sugar syrup
    180ml lime juice (from about 6 limes)
    leaves from 8 basil sprigs, plus 6 small sprigs to garnish
    2 cups crushed ice 


    1. Pour the tequila, triple sec, sugar syrup and lime juice into a freezeproof container and put in the freezer overnight. (It won’t freeze solid.)

    2. To serve, put the crushed ice in a blender (work in batches if necessary). Add the chilled tequila mixture and basil leaves, then whizz until smooth, green and very thick – you may need to add more ice. Pour into martini glasses, garnish each with a basil sprig and serve immediately.

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    This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue.


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