![]() Cold fruit doesn’t produce as much juice. My goal is to get the most juice as possible out of each lemon – or in the case of this margarita recipe – grapefruit and lime.Ī quick citrus juicing tip – let your fruit get to room temperature before juicing. I have tried multiple types of handheld juicers and my favorite by far is the lemon/lime manual squeezer. Not only is that going to totally change the cocktail, but it’s also going to take away from the fruit’s natural flavors. You could use Rose’s lime juice or store-bought grapefruit juice but there will be preservatives and possibly added sugar. I am a big fan of using fresh-squeezed juice in cocktails and grapefruit is just as easy to juice as lemons or limes. Grapefruit juice is so tasty – I just love that sweet and sour combination. It’s a grapefruit hibiscus margarita and it’s got your name All. Then strain the drink over the prepared glasses and garnish with a lime wedge and mint leaf. Pour the grapefruit juice, lime juice, and hibiscus simple syrup over the ice and shake. Muddle the lime to release the oils (like when you make a mint julep) and then fill the shaker with ice. Grab a cocktail shaker and place several mint leaves at the bottom with the tequila. You have your grapefruit zest/kosher salt-rimmed glasses so fill those up with ice and set them aside. Okay, it’s time to make your grapefruit margarita. How to Make a Grapefruit Hibiscus Margarita We are big fans of margaritas with salted rims here at The Thirsty Feast. Speaking of kosher salt and grapefruit zest, use that fun combination and some lime juice to rim the glasses. Right now I have three mason jars in the refrigerator next to each other – 1 simple syrup, 1 grapefruit juice and 1 lime juice (every day is margarita day… !!!) I also have a little bag of kosher salt and grapefruit zest.
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