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
Ingredients
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1
grapefruit, sliced crosswise
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1/4
cup Turbinado or brown sugar
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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
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1 cup
white Tequila
-
2 cups
ice
Directions
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Preheat the oven to 350.
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Place the sliced grapefruit on a baking sheet and sprinkle the sugar and salt on the slices.
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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.
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While the grapefruit is roasting, rub lime around the rim of each glass and dredge in a plate of kosher salt.
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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.
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Pour the margaritas into the prepared glasses and add a wedge of roasted grapefruit to each one and serve.
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