Cucumber and Jalapeño Fizzy Margarita

Instructions

• 1

  To make the sugar syrup, place the water and sugar in a small saucepan over medium-high heat. Bring to a boil, stirring until the sugar has dissolved. Boil for 5 minutes. Remove from the heat and set aside to cool. Pour into a jug and refrigerate until cold. The sugar syrup can be stored in the refrigerator for up to 1 month.

• 2

  Place the cucumbers, jalapeño, mint, water, lime juice, tequila and 85g of the sugar syrup in a blender and secure the lid. Blend until smooth.

• 3

  Strain the cucumber mixture into a large jug.

• 4

  Using the funnel, fill the InFizz bottle to the MIN line. Top with the FusionCap™ and twist to lock.

• 5

  With 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.

• 6

  Move 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.

• 7

  Dip the rim of the serving glasses in a shallow saucer of water, then dip in the tajin seasoning to coat the rim. Half fill the glasses with ice and pour over the margarita. Garnish with dried chilli threads and serve.