the Breville Test Kitchen
Cucumber Jalapeno Margarita
15 mins total time
15 mins active time
Easy
Serves 4
Ingredients
Measurements:
- 5 (650 g) Persian cucumbers
coarsely chopped
- 1 fresh jalapeno
halved, seeds removed
- ⅓ cup (7 g) loosely packed fresh mint leaves
- ¾ cup (180 ml) water
- 1 cup (240 ml) fresh lime juice
- ¾ cup (180 ml) tequila blanco
- Crushed ice
to serve
For the simple syrup
- ½ cup (120 ml) water
- ½ cup (100 g) granulated sugar
Instructions
- 1
To make the simple syrup, put the water and sugar in a small saucepan over medium-high heat. Bring to a boil, stirring until the sugar has dissolved. Boil for 5 minutes. Set aside to cool. Transfer to a small container and refrigerate until cold. The simple syrup can be stored in the refrigerator for up to 1 month.
- 2
To make the margarita, put the cucumbers, jalapeno, mint and water in the blender and secure the lid. PUREE for 15 seconds until smooth.
- 3
Strain the cucumber mixture over a bowl.
- 4
Put the strained cucumber mixture, lime juice, 2/3 cup (160ml) of the simple syrup and the tequila in the blender and secure the lid. BLEND for 10 seconds until combined.
- 5
Half fill 4 glasses with crushed ice. Pour the margarita over the ice and serve.
Tip: You can replace the fresh jalapeno with 1 tablespoon drained pickled jalapeno.
