the Sage Test Kitchen
Fizzy Cucumber Margarita
Cool, crisp and a little bit cheeky! Cucumber mint syrup delivers the fresh, while the InFizz brings the sparkle!
10 mins total time
10 mins active time
Easy
Serves 3-4
Ingredients
Measurements:
240 ml tequila blanco- 160 ml Supasawa
Cucumber sliceto garnish
Mint sprigto garnish
For the cucumber syrup
250 g cucumberthinly sliced
- 50 g mint leaf
250 g granulated sugar
150 ml water
For the cucumber water
- 100 g cucumber
thinly sliced
- 250 ml water
Instructions
- 1To make the cucumber syrup, place the cucumber, mint 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.
- 2Combine the cucumber and water in a large jug. Cover and refrigerate overnight to allow it to infuse. Strain the water through a wet cheesecloth and discard the solids.
- 3Place 160ml of the cucumber syrup, 160ml of the cucumber water, tequila and supersawa in a large liquid measuring cup and stir to combine.
- 4Using the funnel, pour into the InFizz bottle. Top with the FusionCap™ and twist to lock.
- 5With 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.
- 6Move 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.
- 7Pour into serving glasses and garnish with cucumber slices and mint sprigs to serve.
