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Seasonal margaritas



Lower the bill at your holiday party by offering one sensational, seasonal drink: Rudolph-red pomegranate margaritas, premixed by the pitcherful. This recipe comes to us from Good
Housekeeping
magazine.

Pomegranate Margaritas

1 can (12-ounce) frozen limeade concentrate, thawed

2 cups water 3-1/2 cups gold tequila 2 cups pomegranate juice 1 cup triple sec 5 limes

Ice cubes for serving

1 cup fresh pomegranate seeds (from 1 pomegranate)

1. In large pitcher, combine limeade and water until wellblended. Stir in tequila, pomegranate juice and triple sec.

2. Cut each lime crosswise into 1/4-inch-thick wheels; cut a slit in each wheel, from center to edge. To serve, place ice cubes and a few pomegranate seeds in each glass; place a lime wheel on rim. Makes 8 1/2 cups margarita mixture, or approximately 18 servings.

Virgin Pomegranate Margaritas: Substitute 2 cups lemon-lime seltzer for tequila and triple sec. Substitute pomegranate cranberry juice for pomegranate juice. Proceed as above.

Tips & Techniques: Intense lime flavor comes from a budgetfriendly can of concentrate. Mix and refrigerate the margaritas up to a day ahead.

©2009 Hearst Communications


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