CU­CUM­BER MAR­GAR­I­TAS

Homes+ (Australia) - - EASY FOOD -

SERVES 8 PREP 10 MIN­UTES + FREEZ­ING $3.50 PER SERVE

16 seed­less black grapes, halved

1½ cups clear ap­ple juice, plus 2⁄3 cup ex­tra 3 Le­banese cu­cum­bers, chopped, plus ½ ex­tra, halved length­wise, thinly sliced 1¼ cups tequila

1⁄3 cup lemon juice 2 ta­ble­spoons lime juice 2 cups crushed ice

Sea salt, to serve

Place grapes in 16 holes of ice cube trays. Pour ap­ple juice into holes. Freeze overnight or un­til set. Place ex­tra ap­ple juice, cu­cum­ber, tequila, lemon juice, lime juice and crushed ice in a blender. Blend un­til com­bined. Di­vide grape ice cubes be­tween serv­ing glasses. Pour mar­garita mix­ture into glasses. Coat ex­tra cu­cum­ber in salt. Place cu­cum­ber on rims of glasses.

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