Grilled Citrus Margarita Recipes

SMOKY GRILLED LIME FROZEN MARGARITA RECIPE

Steps:

• Prep. Cut three limes in half. Cut half of the fourth lime into 1/4-inch/6.4 mm-slices. Cut the remaining half lime in to two wedges.
• Fire up. Prepare a grill for medium-high heat cooking, approximately 400°F/204.4°C.
• Cook. Place the halved limes on the grill cut side down and allow them to grill until lightly charred and softened, approximately 4-5 minutes. Remove limes from the grill and allow them to cool.
• Blend. Juice enough of the grilled limes to create 1/4 cup/59.1 ml juice. Combine the lime juice, triple sec, tequila, sugar, and ice in a blender and blend until slushy.
• For salted rims, rub lime wedges along the edges of 2 margarita glasses. Pour salt onto a plate and dip glasses in the salt to coat the edges.
• Serve. Pour margaritas into the glasses, garnish with limes, and serve immediately.

GRILLED PINEAPPLE + JALAPEñO MARGARITAS

Steps:

• Cut one fresh pineapple into 1/2" thick rings. Cut one small jalapeño in half, lengthwise. Deseed the jalapeno.
• Heat a grill pan over medium-high heat. Place four pineapple rings onto the grill pan, and both halves of jalapeño, cut side down. Grill for roughly five minutes per side, until charred grill marks are fully developed.
• Chill the pineapple rings and jalapeño for at least thirty minutes. Once chilled, cut the rings into chunks. Cut the jalapeño halves into smaller pieces.
• Set aside two pineapple chunks for rimming the glasses + garnish. Place all jalapeño pieces and all other grilled pineapple chunks into a blender. Add the agave syrup, and blend on high until completely smooth. (At least one minute). Strain the pineapple jalapeño mix through a fine mesh sieve. Set it aside for now.
• Fill a cocktail shaker with ice, then add the pineapple jalapeño mix, fresh lime, orange liqueur, and tequila. Firmly cap the shaker, and shake vigorously for about ten seconds. You want the ice cubes to break into much smaller pieces, so shake it like you mean it. :)
• Let's make the rim! Combine all spices onto a small plate. Use a fork to fully blend the spices together. Use one of the pineapple chunks you set aside to rim each glass, then dip each glass into the spice mix to fully coat the rims.
• Divide the contents of the shaker between two old fashioned glasses (or glassware of your choice.)
• Garnish with very thinly sliced fresh jalapeño (optional), and a chunk of grilled pineapple on the side of the glass. Cheers!

GRILLED CITRUS MARGARITA

Steps:

• Preheat a grill on medium-high heat. Slice 2 of the limes and 1 of the lemons into rounds. Set aside.
• Cut the oranges and the remaining 6 limes and 4 lemons in half crosswise. Pour 3/4 cup of the sugar in a bowl. Dip the cut side of each fruit in the sugar to lightly coat.
• Grill the sugared fruit over medium-high heat until caramelized with char marks. When cool enough to handle, use a fork or citrus reamer to juice the grilled citrus. There should be about 2 cups of grilled citrus juice.
• Stir the remaining 1/2 cup sugar into the juice and add the tequila, stirring to combine. Refrigerate until chilled.
• When ready to serve, pour the drink mix into a large pitcher of ice. Add the sliced citrus rounds and serve over ice in glasses rimmed with sugar.

GRILLED CITRUS ICEBOX PIE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F.
• Prepare a grill for medium heat. Grill the lemon, lime and orange cut-sides down until charred and soft, about 5 minutes. Cool slightly, then zest some of the fruit to get 1 tablespoon of zest; set aside. Juice all of the citrus (you should have 1/2 cup citrus juice).
• Whisk the egg yolks in a medium bowl until smooth. Add the sweetened condensed milk and the citrus juice. Stir until smooth, then pour into the prepared crust. Bake until the center of the pie is just set, 20 to 25 minutes. Let cool for 1 hour, then refrigerate for another hour until chilled. Chill a large bowl.
• Put the heavy cream in the chilled bowl and add the confectioners' sugar and the grilled zest. Whip until soft peaks form. Top the cooled pie with the whipped cream and serve immediately or chill again briefly before serving.