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
Juice lime and oranges and add to glass pitcher. Stir in grapefruit juice, tequila, sugar, and salt. Serve chilled over ice.