I tastespotted this Ruby Red Grapefruit Margarita over at Dishing Up the Dirt and I knew I had to try it. I’m not much of an alcohol drinker but with so much going on this summer this margarita was just what I needed at the end of a few long, hot, and productive days. Grapefruit happens to be my absolute favorite citrus fruit. At one point I was eating two per day. They are best eaten cold straight from the fridge with just a sprinkle of sugar. I also enjoy them roasted but I’ll save that for another post. I put my spin on this margarita and it turned out to be A+mazing.
Check out my recipe below and Andrea’s Dishing up the Dirt feature in the September issue of SELF magazine.
Ruby Red Grapefruit Margarita adapted from Dishing up the Dirt
1 cup ruby red grapefruit juice
1 cup Patron Silver Tequila
3/4 cup organic cane sugar + pinch of sea salt
juice from one lime
juice from two medium navel oranges
1 cubes
Juice lime and oranges and add to glass pitcher. Stir in grapefruit juice, tequila, sugar, and salt. Serve chilled over ice.
