Photo Credit: How Sweet It Is
When you think of margaritas this time of year, you may be picturing yourself having a holiday on the beach, ocean breezes playing with your hair, and the sun warming you from head to toe. But for those of us who don’t live by a beach or are vacationing by the ocean, we can still enjoy a cold margarita with the sunlamps out and pretend, right? With two types of tea making an appearance in this blend, this drink is fresh, intriguing, and the perfect margarita to live out that fantasy. Minty, green tea-y, pomegranate-y - it’s just marvelous. Blend up summer in a cup and have yourself a summer party in winter because why not?!
Makes 12-15 glasses // Prep Time: 2+ hours // Active Time: 10 minutes
Frozen Mint Tea
- 3/4 cup filtered water
- 3 rounded tsp loose leaf or 3 sachets/bags herbal mint tea
- 1/4 cup freshly squeezed lime juice
- 1/4 cup sugar or 3 tbsp honey/maple syrup
- 2 cups brewed green tea, cooled
- 3 1/2 cups tequila
- 2 cups pomegranate juice
- 1 cup triple sec
- White sugar for the rims (optional)
- Ice for serving
- Fresh pomegranate seeds, mint leaves, and lime wedges for garnish
Frozen Mint Tea
Boil water to 212°F and steep tea for 5-10 minutes. Remove (strain) tea and then add in the lime juice and sweetener. Allow to cool to room temperature and then freeze (using an ice tray) for at least 2 hours or overnight.
In a blender combine the mint tea cubes, green tea, tequila, pomegranate juice, and triple sec. If you'd like, you can run a lime wedge around the rim of the glasses, and dip each into a shallow bowl of sugar to coat the rims with sugar. Serve over a few ice cubes, and garnish with a sprinkle of pomegranate seeds, mint leaves, and a lime wedge. Enjoy!