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Author Notes: Classic margarita revisited, with roasted grapefruit lending exotic undertones and a fine caramel flavor. So good, you’ll want to make it by the pitcher. —Feed Me Dearly
- 1 grapefruit, sliced crosswise
- 1/4 cup Turbinado or brown sugar
- 1/4 teaspoon salt, plus more for rimming the glasses
- 1 lime, cut in wedges
- 1 cup freshly-squeezed grapefruit juice
- 1/2 cup freshly squeezed lime juice (4-5 limes)
- 1 cup Cointreau
- 1 cup white Tequila
- 2 cups ice
- Preheat the oven to 350.
- Place the sliced grapefruit on a baking sheet and sprinkle the sugar and salt on the slices.
- Roast for approx. 30 minutes until the slices look soft and the sugar has caramelized. If you want a little more browning, broil them for a minute or two, keeping a close eye as they’ll burn quily.
- While the grapefruit is roasting, rub lime around the rim of each glass and dredge in a plate of kosher salt.
- Combine the grapefruit juice, lime juice, Cointreau, and ice in a blender and puree until smooth. Pour into a large pitcher and stir in the tequila.
- Pour the margaritas into the prepared glasses and add a wedge of roasted grapefruit to each one and serve.
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