Cucumber Margaritas

I know it’s only Thursday but today we’re celebrating! I got accepted to a university in London and will be starting my BSc in Nutritional Therapy in few short weeks – I’m so psyched about it!!!

My interest for nutrition and food playing an important role for health started already in my teens and I did my first course about it 9 years ago. So, for me, to finally start the adventure towards a degree in the subject is super exciting!

Cucumber Margarita (3)Cucumber Margarita (4)

What are we celebrating with? Well, Kuteer whipped up these cucumber margaritas and they are a real treat!

I’m going to be frank with you, I’m not a margarita kinda girl. Not really. To be perfectly honest, I’m not much of a hard liquor kinda person anymore. But every once in a while I do fancy a drink and then I’m more of a mojito girl. Or a daiquiri girl. Definitely a wine kinda girl. But never a girl who longs for a margarita. After tasting these ones though, I might actually become one. The cucumber and the home-made coconut sugar syrup (see recipe below) have definitely won me over.

We’ll be sipping on this summer cooler with Kuteer’s gluten-free cherry tomato focaccia tonight. How are you celebrating this Thursday? We’d love to hear about it in the comments below!

Cucumber Margarita (5)Cucumber Margarita (6)
Cucumber Margaritas

Serves 4

7 oz. / 200 g cucumber, chopped, + 4 slices to serve 

2/3 cup / 150 ml 100% agave tequila 
1/3 cup / 75 ml Cointreau 
Juice of 2 lemons 
Juice of 2 limes 
1/3 cup / 75 ml coconut palm sugar syrup (see recipe below)
A handful of ice, plus extra to serve 
1 tablespoon sea salt
1 lime wedge

Place cucumber, tequila, Cointreau, lemon and lime juice, sugar syrup and ice in a blender and whizz until smooth.

Spread salt on a small plate. Using a lime wedge, moisten the rims of 4 margarita glasses. Invert the glasses into the salt, to coat the rims.

Place crushed ice in the glasses and pour the margarita. Slit four cucumber slices halfway toward the center, coat with the sea salt and place on the rims of the glasses. Serve immediately.

Coconut Palm Sugar Syrup

1/3 cup / 35 g coconut palm sugar

3 tablespoons water
1/2 vanilla pod (optional)

Place coconut palm sugar and water in a sauce pan over medium heat. Bring to a boil, then reduce the heat and let simmer until the sugar is dissolved. Remove the pan from the heat and let cool.

Cin Cin!

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