It’s that time of year again, when the citrus around here are ripening and turning sweet! Citrus requires cold weather to turn sweet – the fruit has been set on the tree for several months. This year we’ll likely have another bumper crop of limes – there are at least three times that many still on the (not that large) tree!
These are Mexican or Key limes – same/similar variety, just not grown on Key West. They’re yellow when ripe, but green on the inside. Delicious!
This recipe makes four (large) or more (smaller) margaritas. It is absolutely important to use fresh juice if you can in any way get ahold of it (though obviously it can be squeezed beforehand). Also, I usually chill the Tequila and Cointreau as well, so I don’t have to do much with it once it’s mixed.
- Juice of six limes (not key limes)
- Juice of one orange
- 1c. Tequila (8oz)
- 1/2c. Cointreau (4oz)
- 1/4c simple syrup – optional
The juice should total between 3/4 and 1c of fresh juice. Depending on how sweet the limes/orange is, you may need the simple syrup. Otherwise, mix all ingredients, and serve on the rocks in a salted-rim glass.