the Sage Test Kitchen
Fizzy Grapefruit Margarita
Twist and lock the InFizz for this bubblicious margy with the zesty citrus tang of ruby grapefruit! Clean and refreshing with a tequila kiss in every sip.
8 hrs total time
10 mins active time
Easy
Serves 3-4
Ingredients
Measurements:
250 ml tequila blanco- 110 ml Supasawa cocktail mixer
170 ml water
Saltto garnish
Grapefruit wedgesto garnish
For the grapefruit syrup
250 g ruby red grapefruitunpeeled, thinly sliced
250 g granulated sugar- 150 ml water
Instructions
- 1To make the grapefruit syrup, place the grapefruit and sugar in an airtight container and refrigerate overnight. Add the water and stir until dissolved. Strain the syrup through a wet cheesecloth and discard the solids. Transfer to an airtight jar or container.Tip: The syrup can be stored in the fridge for up to 3 months.
- 2Place the tequila, Supasawa, water and 170ml of the grapefruit syrup in a large measuring jug and stir to combine.
- 3Using the funnel, pour into the InFizz bottle. Top with the FusionCap™ and twist to lock.
- 4With the Tilt Head in the tilted position, insert the bottle and twist to lock. Push the bottle down into the vertical position. Press the Carbonating Lever at 1 second intervals, twice, to lightly carbonate or up to 6 times for maximum fizz.
- 5Move the Tilt Head into the tilted position and remove the bottle. Gradually slide the switch to the right to release the excess gas. Slide the switch back to the left if the bubbles rise too quickly.
- 6Pour into serving glasses rimmed with salt and garnish with grapefruit wedges to serve.
