August 28, 2011 § 1 Comment
Tomorrow I jet eastbound to southern Maine (Irene, permitting)! The following morning I’ll don my faded farming pants and begin a short term apprenticeship on an heirloom apple orchard/homestead. I’ll be photo-documenting my first real-deal FALL (!) this October and in the coming months I’ll post a photo or two, along with some apples recipes.
But before I head out, it’s time to whip up a final batch of margaritas. Akin to the semi-annual Fitz BBQ or Grandma’s wintertime delivery of peanut butter fudge, no drink sings of “home” more than this tequila-lime slurry. My dad tweaked his tried-and-true blend to fit the Specific Carbohydrate Diet. While this version is not as authentic as its original counterpart, it’s lip-smackin’ good.
One important note: In addition to the mangoes, my pops adds one frozen banana or a pineapple core to impart a bit of sweetness, but not so much banana/pineapple that the flavor of either becomes detectable. Alternatively, feel free to add additional honey or your preferred sweetener.
1 cup lime juice
3/4 cup tequila
2 large mangoes, peeled and pitted
1 frozen banana and/or pineapple core
2-4 tablespoons honey
3 cups ice, crushed
Combine all ingredients in a blender. Taste and add additional honey if necessary. Spread sea salt on a plate, about 1/8″ thick. Dip the rim of each glass in a bit of the margarita liquid and place glass rim-side-down in the salt. Twist until entire rim is coated. Fill each glass and serve immediately.
Diet: SCD-safe, gluten-free, nut-free