Frozen pineapple margarita
– 1 tsp sea salt flakes, for the rim – 1½ limes, 1 zested, all juiced – 400g frozen pineapple chunks – 100ml tequila – 75ml triple sec
Transfer the lime zest and sea salt to a saucer and mix them together.
Four margarita glasses' rims should be dipped in water first, then in lime salt, and twisted to coat. Put aside.
Place the pineapple chunks, tequila, lime juice, and triple sec in a blender; process until smooth.
Transfer into glasses and serve right away. (If the mixture is too thick, let it stand for a short while to become less solid.)
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