Margarita Marmalade Recipes

MARGARITA MARMALADE

Steps:

• Zest the limes, measuring 6 tablespoons to ½ cup lightly packed lime peel (The strips of peel should be no wider than about ¼ inch).
• Using a sharp knife, peel off the white pith from the limes and discard it.
• Chop lime fruit, eliminating the seeds; measure 1 1/3 cups of pulp.
• Place the zest in a heavy nonreactive saucepan; cover with water.
• Bring to a boil over high heat; boil 1 minute, and pour off water.
• Add the chopped pulp and 3 cups water to the pan; let the mixture stand, lightly covered, for at least 4 hours or up to 24 hours.
• Sterilize 3 half-pint canning jars.
• Bring the mixture to a boil; boil until the fruit and zest are tender (about 10 minutes).
• Measure the fruit and its liquid and add an equal amount of sugar.
• Bring the mixture back to a full rolling boil; boil until it gels, which may be as little as 3 minutes more since it is already hot.
• Spoon a teaspoon of the marmalade onto a chilled saucer; let the mixture sit for about 10 seconds, then tip the sauce of bit; if the liquid separates and runs like water across the plate, it is not done yet.
• Test every minute or two, until the marmalade holds a soft shape.
• Stir in the tequila and Triple Sec.
• Pour the marmalade into the jars, leaving at least ¼ inch headspace.
• Cover, cool, and refrigerate, or process in a boiling-water bath for longer storage.
• Store upside down for the first few hours to help distribute the fruit evenly.
• It takes at least several hours for the marmalade to set up.
• It keeps refrigerated for several weeks.

MARGARITA BALLS I

Steps:

• Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.
• Melt four 1 oz squares white chocolate according to package directions.
• In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.
• Shape into 1-inch balls and coat with sugar. Store in refrigerator.

THE PERFECT MARGARITA

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

MARGARITA FRUIT SALAD

Steps:

• 1) In a large bowl, mix together margarita, orange marmalade and lime juice.
• 2) Add strawberries, oranges, pineapple, honeydew and cantaloupe. Stir to combine and refrigerate for several hours or overnight to allow the flavors to blend.
• 3) Add mint, toss and serve.
• This recipe should not be served to anyone under 21, or the legal drinking age.