Grapefruit Margaritas

Summer has arrived!

I hope everyone had a wonderful Memorial Day weekend. I hope everyone got a chance to enjoy the sun and grill out. But most importantly, I hope everyone took time to thank our soldiers and their families for the sacrifices they make for our freedom. Their bravery is what makes our country beautiful. 

My weekend involved a trip back to Bloomington and a lot of pool time. I got back to Chicago in time to grill out with the family; we had ribs and pineapple chicken kebabs (for the recipe, click here!) Today, Mom and I continued to celebrate summer with Grapefruit Margaritas. 

This recipe uses only fresh fruit and juices, with no added sugar and nothing from a bottle (minus the liquor). Simply, tangy, and definitely summery. The first round was very strong, so for the second round we added ice to make frozen margaritas - this watered down version is what I'd recommend. These margaritas lightened our afternoon, and hopefully it lightens yours too!

Grapefruit Margaritas

Ingredients (Yields 2 margaritas)

3 oz tequila

2 oz orange liqueur, such as Triple Sec

6 oz fresh squeezed grapefruit juice (about 1 medium sized grapefruit, or 1.5 small ones)

2 oz fresh squeezed lime juice (1 - 2 limes)

Sea salt, for rimming the glasses

1. Mix together tequila, Triple Sec, and juices, combining thoroughly. 
2. Prepare glasses by rubbing the grapefruit rinds around the rim and then dipping into salt. 
3. For on the rocks, pour margarita into prepared glass with a few ice cubes and a grapefruit wedge for garnish.
4. For frozen margaritas, mix 6 oz margarita with 1 cup crushed ice. Blend in a blender, adding ice if desired. Serve in prepared glasses with a grapefruit wedge.