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Wednesday, June 14, 2006 - Page updated at 12:00 AM

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Recipe: Frozen Fruit Margarita

Serves 1

- Lime wedge

- Coarse sea salt or kosher salt

- ½ cup dealcoholized white wine

- 3 tablespoons fresh lime juice

- 2 tablespoons simple syrup or raspberry syrup (see Kitchen Note)

- ¾ cup frozen fruit slices or chunks (peach, mango or strawberries)

- ½ cup crushed ice

- Garnish: lime or fruit wedge

1. Moisten the rim of a margarita glass with lime wedge and dip rim in salt. Chill in freezer or refrigerator.

2. Combine dealcoholized wine, lime juice, syrup and fruit in a blender. Cover and blend at medium speed almost to a purée. Add crushed ice and blend until slushy.

3. Pour margarita into chilled glass and garnish.

Times Kitchen Note: To make simple syrup, combine

½ cup granulated sugar and 1 cup water. Slowly bring to

a boil, stirring to dissolve sugar. Continue at a full boil

1 minute. Remove from heat and cool. Pour into a jar, cover and refrigerate. The syrup will keep up to 1 month in the

refrigerator. Raspberry syrup from Torani can also be used.

Note: Some treatment programs discourage alcoholics from drinking dealcoholized wine.

From "The Ultimate Liquor-Free Drink Guide" by Sharon Tyler Herbst

Copyright © 2006 The Seattle Times Company

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