Restaurant-Style Margaritas
Margaritas are all about the lime and this recipe places it front and center, using lime agua fresca made from pure lime zest as a bast.
Servings Prep Time
5people 30minutes
Passive Time
2hours
Servings Prep Time
5people 30minutes
Passive Time
2hours
Ingredients
Ingredients
Instructions
  1. Zest limes and (optionally) the orange with a Microplane or other rasp zester into one quart of cold water. Place in fridge and let steep for two hours.
  2. Remove zest/water mix and strain thoroughly to extract all of the citrus zest from the agua fresca.
  3. Add the powdered erythritol to the agua fresca and mix thoroughly. At this point you can cover and refrigerate until you are ready to complete the recipe, and I would actually advise that. It will have an amazing bright green color that will carry over to the final drink and that will fade if you add acid to it at this point.
  4. When you are ready to proceed, add one and a half cups of this mix to a pitcher and add the tequila and salt. You should taste it at this point. It should be very strong, as it is designed to be served on the rocks and has to account for significant ice melt into the drink.
  5. If it is not sweet enough, add stevia glycerite two drops at a time until you achieve your desired sweetness. I like stevia at this step because it doesn’t add to any aftertaste the erythritol brings and it dissolves instantly into the beverage. Mix and serve over ice.