The monk fruit powdered sweetener easily dissolved in water, which is so much simpler than dissolving sugar using a boiling method like a traditional margarita. I love how easy the simple syrup was to make low carb. “Who would have thought that you could just make a few changes to a regular margarita and make it keto! My favorite part of any margarita is the rim of salt so I love that it’s included in this recipe, it makes it so authentic. My team member, Jenna, gave this recipe a test for me (as pictured above) and here’s what she had to say: I love making a batch on Taco Tuesdays to eat with yummy keto-friendly Mexican food! This tasty margarita is simple to make and will be a real crowd-pleaser at your next cookout or get together. Prefer a frozen margarita? Just throw your mix into the blender with plenty of ice.ġ00 Calories | 0 Fat | 6g Total Carbs | 0 Fiber | 6g Sugar Alcohol | 0 Protein | 0 Net Carbs Brought to you by Hip2Keto.You’ll get all the refreshing lime flavor and then BAM! some heat from the jalapeño. If you like spicy drinks, try adding 2 thin slices of jalapeños to your drink before shaking.Note this will change the nutritional content of the recipe. for a lightly sweetened cocktail, though you can add an additional shot or two to up the sweetness. Speaking of the syrup, the sweetness is up to you! Our recipe uses 1 oz.The powdered dissolves so easily so you get no residue from the sugar in the syrup. It is super easy to make it keto but you just have to remember to use a powdered monk fruit and/or erythritol sweetener and not granular. It pairs perfectly with the margarita for a delicious kick. Salt around the rim really makes this drink a home run, but kick it up a notch with ZAS chili lime flavor (or use your fave chili lime salt).Step 3 is one area to experiment both with the Santa Crus / Tres Agaves mix combination and the total amount to add to the recipe.Step 4: Triple Sec - NO CHANGE.The rest of the recipe and the directions are the same.Recipe tips for making the perfect keto Margarita: I prefer equal parts of the two and end up with the same total amount value as the recipe. Purchase a bottle of Tres Agaves, Agave Nectar as an additional ingredient.Changes to Parker's Recipe.Step 1: Tequila - NO CHANGE.Step 2: Fresh lime juice - SUBSTITUTE the Santa Cruz in the same amount as the recipe.Step 3: Sweetened lime juice - SUBSTITUTE a combination of the Santa Cruz and Tres Agaves. Any pure lime juice not-from-concentrate should work.2. Substitute Santa Cruz Organic Pure Lime Juice (available at most major supermarkets in SOCAL) for fresh squeezed lime juice. Strain the margarita into the glass with the salted rim. Place all ingredients in a cocktail shaker with 4 ice cubes and shake until cold. Dip the edge of the rim into a plate of flaky sea salt (or for a festive look, use our Margarita Salt ). ) Cheers!!Įxcellent recipe and the allrecipes online function which adjusts for more or less servings is fantastic! Here is a VARIATION to the recipe to make it EASY but still tasty when you are lazy, busy, or serving a large group.1. Cut a notch in a lime wedge, then run the lime around the rim of a glass. I went with Patron's orange liqueur - half the price of Cointreau - because I couldn't tolerate the idea of putting $4 de Kuypers triple sec in with my $20 tequila! I'll go the next price up on tequila next time, though - this one didn't even have a cork, and I felt like it got shamed by my Patron triple sec. I paid what I was comfortable with for a "reposado" tequila, which is aged, and is smoother than regular, but you can do better with anejo, which is aged longer. Whip up this Texas Roadhouse Strawberry Margarita in just 5 minutes Whisk yourself away to Margaritaville with just 6 ingredients, a blender, and some friends. Still strong, but a little overly sour - I think the bartender's might have the right proportions here! Will have to try again! As others have said, high-quality ingredients are going to give the best results. This is a seriously strong drink, though, so I tried not to go overboard and went with 7:4:4 this time (no Rose's). Ingredients Sea salt, for the glass 1 ounce tequila 1 ounce orange liqueur (Cointreau or Grand Marnier) 1 ounce fresh lime juice, plus lime slices for. This recipe is 5:3:4 if you include the Rose's with the lime juice. Apparently, the International Bartenders Association says a margarita should be 7 parts tequila, 4 parts Cointreau/triple sec, 3 parts lime juice. As good as any I've had at a restaurant, though still somewhat too sweet for my taste.
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