Roasted Grapefruit Margarita

June  9, 2014
1 Ratings
  • Serves 4
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

What You'll Need
  • 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
  1. Preheat the oven to 350.
  2. Place the sliced grapefruit on a baking sheet and sprinkle the sugar and salt on the slices.
  3. 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.
  4. While the grapefruit is roasting, rub lime around the rim of each glass and dredge in a plate of kosher salt.
  5. 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.
  6. Pour the margaritas into the prepared glasses and add a wedge of roasted grapefruit to each one and serve.

See what other Food52ers are saying.

  • Horto
  • Feed Me Dearly
    Feed Me Dearly

2 Reviews

Horto July 1, 2014
roasted grapefruit is just for garnish?
Feed M. July 1, 2014
Yes although you could easily blend some of the roasted pulp into it, which I've done since and works beautifully