Cucumber Margaritas

As the temperatures rise, it’s nice to have a refreshing summer cocktail. Our garden has been bursting with cucumbers this summer, so we needed ideas for fun things to do with cucumber! John found this recipe for cucumber margaritas, and they are great. Enjoy!

From Food & Wine – online recipes May 2013
Serves 1

2 1/2 ounces Cucumber-Infused Tequila
1 ounce lime juice
1 ounce simple syrup
1 cucumber slice, for garnish

Cucumber-infused Tequila:
2 English cucumbers, thinly sliced crosswise
One 1-liter bottle blanco tequila

Make Cucumber-infused Tequila (at least 24 hours before):
In a large pitcher or mason jar, combine the sliced cucumbers and the tequila. Cover and let stand at room temperature for 24 hours. Strain the tequila into a clean pitcher or jar; discard the cucumbers.

The cucumber-infused tequila can be stored at room temperature or chilled for up to 3 months.

For margarita:
Fill a cocktail shaker with ice. Add the Cucumber-Infused
Tequila, lime juice and simple syrup and shake until well chilled.

Strain the cocktail into a glass filled with ice and garnish with the cucumber slice.

Nutritional info:
Calories: 237.7
Total Fat: 0.0 g
Saturated: Fat 0.0 g
Polyunsaturated: Fat 0.0 g
Monounsaturated: Fat 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.6 mg
Potassium: 37.5 mg
Total Carbohydrate: 20.6 g
Dietary Fiber: 0.1 g
Sugars: 17.5 g
Protein: 0.1 g


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