Kiwi Margaritas #summerdrink #fresh

Kiwi Margaritas #summerdrink #fresh

Presently. THIS is my sort of eating green. OK, drinking green. Who needs green juice? This is my green juice? Um, this is certainly one of my preferred occasions of the year. Going ahead up… we have Kentucky Derby season and Cinco de Mayo.

TWO of the best nourishment and mixed drink occasions, typically celebrated on that end of the week. Eeeeep. Hi, astounding sustenance. I as of now have around thirteen billion plans I need to impart to you so I have to make sense of how to pare it down to, similar to, seven.

They are made and eaten and represented and done. I'm siphoned! Okay be annoyed by not really exhausting broiler nachos? They make a powerful decent sidekick to this margarita.

They are sweet and magnificent and the ideal size. They taste FANTASTIC. Sweet little chunks of kiwi happiness. What's more, there is no irritating stripping of the fluff, and they are poppable – directly into your mouth.

Also try our recipe Tequila Kiwi Smash Cocktail

Kiwi Margaritas #summerdrink #fresh

They are sweet and wonderful and the perfect size. Perfect for summer, Kentucky Derby season and Cinco de Mayo.


  • 2 ounces Grand Marnier
  • 1 1/2 ounces Tequila, I prefer silver
  • 2 ounces lime juice
  • 2 1/2 ounces kiwi simple syrup
  • lime + fresh kiwi or kiwi berries for garnish
  • coarse salt for the rim


  • 4 kiwi fruit, peeled
  • 1/2 cup sugar
  • 1/2 cup water


  1. Rim the ridge of your glass with a lime wedge and dip in a mix of coarse salt. Fill the glass with ice – I am really into crushed ice at the moment. In a cocktail shaker, combine the tequila, grand marnier, kiwi simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices and add a few kiwi berries or kiwi chunks.
  3. Add the kiwi fruit to a food processor and blend until pureed. Combine the sugar and water in a saucepan and bring to a boil, whisking until the sugar dissolves. Turn off the heat and let the mixture cool. Once cool, add it to the food processor with the kiwi and blend until you have kiwi syrup! This can be stored in the fridge, sealed well, for a week or so.
  4. This recipe can be easily doubled, quadrupled, etc. Since everyone’s tastes differ, add simple syrup 1/4 cup at a time and go by your taste. I also suggest buying the lime juice if you plan on making a pitcher (or 2) considering you’d have to squeeze a billion limes to get enough juice.

Read more our recipe : Lemon Curd and Vanilla Cheesecake Parfaits

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