| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 10 servings |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 10 servings |
Ingredients
- 4 navel oranges, cut into 3/4-inch pieces
- 2 lemons, cut into 3/4-inch pieces
- 2 limes, cut into 3/4-inch pieces
- 1/2 cup superfine sugar
- 1/4 cup Cointreau
- 1/4 cup Triple Sec
- 1 1/2 cups good quality tequila (recommended: 100 percent agave)
- 10 cups ice
- Fine salt, for the rims of the glasses
- 10 lime wedges
Instructions
- Put the oranges, lemons, and limes through a juicer. Pour the juice into a large pitcher. Add the sugar and stir to dissolve. Then stir in the Cointreau, Triple Sec, and tequila.
- To serve: Pour salt onto a small plate. Run a lime wedge around the top of each glass and dip the glass in the salt. Fill each glass halfway with ice and pour in the juice mixture. Garnish with a lime wedge and serve.
- Chef’s note: Farm freshness is the key here. Look for the citrus that is mostly in season and adjust the recipe. Tangerines, Meyer lemons, and key limes all have amazing flavor if you can find them.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 186 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 17 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 889 mg |
| Serving Size | 1 of 10 servings |
| Calories | 186 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 17 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 889 mg |
Reviews
I thought this was a great recipe. I loved it. I don’t like processed mixes and fruit juices (and I have a whole fruit juicer. That’s important. A lot of juicers aren’t designed to handle citrus peels. The peels add enough bitter to offset the Cointreau. I didn’t add sugar or triple sec (not a big fan of sweet. He also has one for Bloody Mary’s using fresh tomoatoes, awesome!
I modified this recipe slightly & love how it turned out!
1- use a blender designed for whole foods (i use a vitamix or it will be pulpy
2- blend just the fruit on high for about 1 minute before adding the liquid & ice. this will help the texture. (possibly longer if you don’t have a strong blender
3- substitue 1/4 to 1/2 cup agave nector for the sugar, Contreau & triple sec (to taste You can find it at whole food stores & many liquor stores.
4- vary the amount of fruit to taste. We ended up using 1 x-large peeled orange, 2 peeled limes, 1 peeled lemon… and 1 cup of strawberries… per batch
5- Enjoy :
1- use a blender designed for whole foods (i use a vitamix or it will be pulpy
2- blend just the fruit on high for about 1 minute before adding the liquid & ice. this will help the texture. (possibly longer if you don’t have a strong blender
3- substitue 1/4 to 1/2 cup agave nector for the sugar, Contreau & triple sec (to taste You can find it at whole food stores & many liquor stores.
4- vary the amount of fruit to taste. We ended up using 1 x-large peeled orange, 2 peeled limes, 1 peeled lemon… and 1 cup of strawberries… per batch
5- Enjoy :
My husband and I couldnt get past the texture. Maybe my juicer didnt do a good job. We tried blending it with ice then tried straining it but we just couldnt come up with a product that we enjoyed. I think it is a good idea but next time I would peel the fruit.
To be fair, I didn’t follow this recipe exactly. But I remember thinking “really? Use the whole fruit?” in the Margarita?
Maybe my blender couldn’t get it smooth enough… but I have a decent blender.
I had the same reaction as other reviewers – bitter, and the texture (not completely smooth) was tough to bear.
I ran my final product through a strainer & and that took care of much of the texture and bitterness problem.
Maybe my blender couldn’t get it smooth enough… but I have a decent blender.
I had the same reaction as other reviewers – bitter, and the texture (not completely smooth) was tough to bear.
I ran my final product through a strainer & and that took care of much of the texture and bitterness problem.
I may try this again, but only with the fruit and the zest… no pith.
Thanks, Michael, for the new twist on an old favorite… like all recipes, I’ll tweak it until I love it.
The texture of these made my guests gag, not to mention how long it took to juice the fruit.
While I like his show, I’m a little puzzled as to why he’s use Cointreau and Triple Sec. Cointreau is (high quality) Triple Sec. This is a great money saving technique but if you’re sticking by the 100% agave Tequila stick to the higher quality Cointreau. Enjoy!
Very tasty. I usually peel the fruit first unlike Micheal.
These were so easy to make and the taste was so good it was hard to remember to drink in moderation. Sorry, couldn’t do.
I highly recommend this one.
I highly recommend this one.
The flavor was awesome. The important thing to remember is to chill the mix for about an hour before serving. Truly yummi!
This is a very good drink but be careful. You will drink and forget how many you have had.