the Sage Test Kitchen
Cucumber and Jalapeño Fizzy Margarita
Bring some sparkle to your cha cha with this garden-fresh cucumber margarita! Perfect for taco night – make an advance batch and chill until your guests arrive (bonus points for flavour infusion while it sits in the fridge).
the InFizz™ Fusion
1 hr total time
15 mins active time
Easy
Serves 2-4
Ingredients
Measurements:
300 g cucumberscoarsely chopped
1 jalapeño chillihalved, seeds removed
7 g fresh mint leaves
95 g chilled water
125 g chilled lime juice
95 g chilled tequila blanco
Tajin classico seasoningto garnish
Iceto serve
Dried chilli threadsto garnish
For the sugar syrup
120 g water
100 g caster sugar
Instructions
- 1To 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.
- 2Place the cucumbers, jalapeño, mint, water, lime juice, tequila and 85g of the sugar syrup in a blender and secure the lid. Blend until smooth.
- 3Strain the cucumber mixture into a large jug.
- 4Using the funnel, fill the InFizz bottle to the MIN line. 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.
- 7Dip 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.