Pear Pitcher Margaritas with Chile-Lime Rims
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 2 tablespoons maple syrup
- 2 teaspoons chile powder
- 2 ripe bosc or bartlett pears
- 1/3 cup lime juice, from about 3 limes
- 2/3 cup tequila blanco
- ice cubes, for the blender and each glass
- a small handful fresh cilantro, leaves and tender stems
- cardamom bitters, optional
- 2 teaspoons ï¬ne salt
- 1 teaspoon lime zest, from one of the above limes pre-juicing
- Carbohydrate 23 g(8%)
- Fat 0 g(1%)
- Fiber 4 g(14%)
- Protein 1 g(1%)
- Saturated Fat 0 g(0%)
- Sodium 519 mg(22%)
- Calories 180
Preparation Peel pears and scoop out just the seeds; the slightly harder parts of the flesh will purée well. Chop into large chunks and place in the blender. Add lime juice, tequila, maple syrup, and 3/4 cup ice. Give everything a long whir until you have a smoothie-like consistency. Add the cilantro and pulse a few more times for green, herby flecks. Now let the flavors mingle in the blender while you prepare the rims. On a small plate, mix the chile powder, salt, and lime zest. Grab 4 glasses—about 6-ish ounces each. Run one of the spent lime wedges along each rim, then dip in the salt mixture, evenly coating the rim. Fill glasses halfway with ice, add 1–2 dashes of optional bitters, then pour 4 margaritas for 4 lucky people. From The Huckle & Goose Cookbook: 152 Recipes and Habits to Cook More, Stress Less, and Bring the Outside In © 2019 by Anca Toderic. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers Buy the full book from HarperCollins or from Amazon.
Preparation Peel pears and scoop out just the seeds; the slightly harder parts of the flesh will purée well. Chop into large chunks and place in the blender. Add lime juice, tequila, maple syrup, and 3/4 cup ice. Give everything a long whir until you have a smoothie-like consistency. Add the cilantro and pulse a few more times for green, herby flecks. Now let the flavors mingle in the blender while you prepare the rims. On a small plate, mix the chile powder, salt, and lime zest. Grab 4 glasses—about 6-ish ounces each. Run one of the spent lime wedges along each rim, then dip in the salt mixture, evenly coating the rim. Fill glasses halfway with ice, add 1–2 dashes of optional bitters, then pour 4 margaritas for 4 lucky people. From The Huckle & Goose Cookbook: 152 Recipes and Habits to Cook More, Stress Less, and Bring the Outside In © 2019 by Anca Toderic. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers Buy the full book from HarperCollins or from Amazon.
