Tequila Soaked Fruit Recipes
HOW TO MAKE INFUSED LIQUORS (5 WAYS)
DIY Infused Liquors make for a fantastic holiday gift for a host/hostess, friend, family member or really any other adult in your life.
Provided by Lexi
Categories Cocktails
Time P3DT10m
Number Of Ingredients 16
Steps:
- Wash and slice strawberries. Add to clean glass jar with vanilla beans, top with vodka and seal with airtight lid.
- Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard strawberries and vanilla bean. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
- Core and slice pineapple. Add to clean glass jar, top with rum and seal with airtight lid.
- Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard pineapple. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
- Slice jalapeños and limes. Add to clean glass jar, top with tequila and seal with airtight lid.
- Store in cool, dark place for at least 12 hours, but up to 48 hours. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard jalapeños and limes. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
- Add cranberries, orange and cinnamon sticks to clean glass jar, top with whiskey and seal with airtight lid.
- Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard cranberries, oranges and cinnamon. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
- Add lemon, ginger and cardamom pods to clean glass jar, top with gin and seal with airtight lid.
- Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard lemon, cardamom and ginger. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
TEQUILA-LIME FRUIT SALAD
Looking for a fast, colorful side to round out any meal? This refreshing fruit salad is pure perfection! -Angela Howland, Haynesville, Maine
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring sugar and water to a boil over medium heat. Remove from the heat; cool completely. Stir in lime juice and tequila., In a large bowl, combine the fruit. Drizzle with syrup and toss gently to coat.
Nutrition Facts : Calories 139 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 33g carbohydrate (28g sugars, Fiber 3g fiber), Protein 1g protein.
TEQUILA-SOAKED FRUIT
Juicy, tropical fruit is a refreshing finale to a meal high on flavor. Cut the fruit in the morning and refrigerate, then sprinkle on tequila an hour before eating. Skewer right before serving.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 18 skewers
Number Of Ingredients 5
Steps:
- Cut watermelon and mango into 1-inch cubes. Slice off rind and pith from oranges; cut in half lengthwise, place flat sides down, and cut into semicircles. Place all fruit in a large dish and sprinkle with tequila. Set aside for up to an hour. Grate lime zest over fruit. Skewer and serve.
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- In a small saucepan, bring the sugar and water to a boil. Cook, stirring until the sugar dissolves, about 1 minute. Remove from heat, let cool a bit, and then stir in the tequila and Triple Sec. Set aside to cool completely (refrigerating is faster).
HOW TO MAKE PINEAPPLE INFUSED TEQUILA - HUNGER THIRST PLAY
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- Arrange the spears in the mason jar, filling it until it's about ¾ full. You want as much pineapple as you can, but still leaving room for tequila.
- Pour the tequila into the jar until it covers the pineapple. Seal the container and refrigerate for 4 to 7 days allowing the tequila to infuse with the fresh pineapple.
- When ready to use, strain the tequila from the pineapple, discard the pineapple and use in your favorite margarita recipe or just sip over crushed ice.
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THE 10 FRUIT + ALCOHOL PAIRS TO SOAK TOGETHER FOR BOOZY TREATS
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- Pineapple + Rum. Tropical pineapple embodies the taste of summer. It's refreshing, tangy, and unbearably juicy. This year, however, up the ante and soak these fresh fruit chunks in rum for an extra delicious, boozy infused fruit treat.
- Coconut + Rum. Channel your inner pirate and break out the coconut... and the rum. Rum-infused coconut is delicious in tres leches cake, as a piña colada garnish, or simply eaten with a fork.
- Mango + Champagne. Mangos are great because you don't have to soak them so much as blend them with your favorite alcohol. Give a mango + lime + champagne agua fresca a try at your next brunch party to see how boozy you like your tropical fruit.
- Watermelon + Beer. Summer beers are here and you know you're going to need every excuse to try them all. So why not take it to the next level try out beer-soaked watermelon.
- Strawberries + Vodka. There are so many liqueurs that you should be soaking your strawberries in. For starters try: Sherry. Triple Sec. Kirsch. Kahlua. Vodka. Or you can get extra fancy and plump your strawberries up with some champagne and then dress them up with a coat of frosting.
- Raspberries + Champagne. Raspberries and champagne are a classic, so don't leave this out of your booze-soaked fruit repertoire. Simply submerge your raspberries in champagne to make a lovely cocktail or blend the two ingredients together and you can turn it into a cake.
- Oranges + Brandy. If you soak oranges in brandy, you'll basically be making DIY Grand Marnier, which is never a bad thing. This way, you'll save yourself a few bucks and have boozy orange slices to much on.
- Peaches + Bourbon. Southern summers mean peaches. And while peaches are juicy to their core, there is no reason you can't gild the lily and add some extra hydration with a liqueur bath.
- Cherries + Bourbon. Cherries are at their peak in high summer as warm weather touches the perma-cloudy Northwest of the United States. While those in Seattle are probably having trouble withstanding the sunshine, the rest of the country is thankful as cherry shipments begin.
- Grapes + Wine. The perfect way to use grapes is to not soak them in alcohol. Instead, use grapes as ice cubes in your red wine or white wine. All you have to do is freeze them and toss a couple into your glass.
SPIKE YOUR WATERMELON WITH TEQUILA RECIPE | EXTRA CRISPY ...
From myrecipes.com
Servings 20Total Time 1 hr 10 mins
- In a small saucepan over medium high heat, whisk together 1 cup water and 1 cup granulated sugar. Add lemon peels, juice, and star anise pods. Bring mixture to a boil, then stir until all the sugar is dissolved. Take the syrup off the heat and set aside to cool.
- Slice a medium watermelon into 1 inch-thick wedges. Arrange in a baking dish (1 layer divided among 2 baking dishes is best, but you can double the layers of melon if you'll remember to give them a toss halfway through chilling)
- Strain the syrup through a fine mesh sieve, then stir in tequila. Pour syrup over the watermelon wedges, then place in the fridge for at least 1 hour, but up to 12 for sharper flavor. Serve with a sprinkle of flaky sea salt.
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