This rhubarb margarita is a sweet-tart combo that is fabulous on a hot day!
Ingredients
- 4 cups diced rhubarb
- 0.5 cups water
- 0.5 cups white sugar
- 4 cups ice
- 0.67 cups tequila
Instructions
-
1
Bring rhubarb and water to a simmer in a saucepan, covered, over medium heat. Reduce heat to medium-low; continue simmering until rhubarb breaks down and releases its juices, about 15 minutes.
-
2
Strain rhubarb mixture through a fine-mesh sieve, pressing pulp to squeeze out as much juice as possible. Discard pulp. Stir sugar into hot juice. Refrigerate rhubarb syrup until very cold, at least 2 hours.
-
3
Place ice into a blender; pour in rhubarb syrup and tequila. Cover and blend until mixture is smooth or until your desired consistency. Pour into chilled margarita glasses.
Nutrition Facts
Per serving
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