A perfect summer time treat: Spiced Pineapple Margarita. Not super spicy, just a kick of flavor from chili powder. YUM!
With hot, humid weather, nothing tastes better than a frozen drink. Since the 4th of July is coming up next week, I figure it’s time to share this bomb Spiced Pineapple Margarita that we’ve been enjoying. Instead of super sweet margarita mix, I use fresh squeezed lime juice and agave. You can make one glass or a pitcher!
Summer is my favorite season to fill up the freezer with tasty produce. When everything like berries, pineapple and peppers are dirt cheap, I buy in bulk to freeze. This allows us to enjoy Michigan blueberries year round…or at least 6 months. To keep everything from becoming a big frozen block, I put the clean, chopped produce on cookie sheets lined with parchment paper first. After everything is frozen, you can move it to a zip top bag.
Frozen pineapple is a new favorite to freeze. At Aldi, they often have whole pineapples under $2, so I buy an extra one to chop up for smoothies and (more importantly) frozen margaritas! You can also use frozen mango for these too–or a combo of both!
Spiced Pineapple Margarita
- 1/2 cup fresh squeezed lime juice (about 4 limes)
- 3 tablespoons agave (or honey!)
- 1 cup pineapple juice
- 2 cups frozen pineapple chunks
- 1/4 cup Triple Sec
- 1/3 cup tequila of choice
- 2 cups ice
- 1.5 teaspoons Chili powder
- Optional: salt rim on glass and Mexican Spice (like Tajin) sprinkle
In a blender, add a all ingredients. Blend until smooth and all ice is crushed.
Pour into a stemless wine or rocks glass. Enjoy!
Recipe NotesAdapted from Martha Stewart Living Magazine
I used to dislike frozen margaritas because of brain-freeze, but this one blends up smooth and frothy! I happened to find this in an old Martha Stewart magazine and it’s been sitting in my recipe binder for a few years now. Last April, I took it out and we’ve been obsessed since!
What are your plans for 4th of July? Do you stock up on produce to freeze during the summer?