Peach Margaritas

by Shawnda on July 5, 2012

in Beverages,Cinco de Mayo,Fruit,Margaritas,Mexican & TexMex,Peaches

Fresh Peach Margaritas

A few weeks ago, the first Texas peaches hit our grocery store. And just in time. We were working out the logistics for a weekend trip to Fredericksburg to pick peaches. But there they were. 3.1 miles away.

For only 98 cents a pound.

There are times you pay for an experience and then there are times you take care of business with an inexpensive 15-minute run to store.

I chose the latter.

It seemed only fitting that our first peach purchase of the season went to a pitcher of margaritas. I used sweet peaches that were so ripe, they seem to bruise just by touching them. And that first bite sent juice running down onto my shirt.

We made a few versions of peach margaritas, some using blended with fresh fruit and another using a canned nectar. We also played around with the homemade margarita mix and liked a half lemon-half lime so the delicate peach flavors were enhanced with lemon and not totally overwhelmed with the lime. I have this hangup where I don’t like pulp in my drinks but we very much preferred the blended fresh peach margarita to the canned version. And I think you will, too :)
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Cantaloupe Margaritas

I know I say this with just about every new margarita recipe… but this is definitely one of my favorites.

I know I’ve mentioned Cantaloupe Margaritas a couple of times before – they are one of the very few margaritas that I like frozen. I simply substitute frozen cantaloupe in this recipe and then boom! It’s suddenly the next day and I’m swearing that I’ll never drink tequila again.

For the second time in two days.

But after my friend Laura posted her Watermelon Margaritas recipe, I decided to try an on-the-rocks version with cantaloupe using the same general technique:
1. Obliterate the cantaloupe in a blender/food processor until it’s essentially just cantaloupe pulp.
2. Strain the liquid into a pitcher.
3. Add tequila to pitcher.

Boom! (Boom!-ish) Cantaloupe Margarita on the rocks.

The cocktail is a beautiful shade of salmon orange. It has the sweet, fresh flavors of your favorite Texas melon. And with a little Hornitos Plata, it has all the makings for a fun Friday night.

And a sucky Saturday morning.

Cantaloupe Margaritas

Elevate your favorite summer cocktail with fresh Texas cantaloupe.


  • For the homemade margarita mix:
  • 4 oz lime juice
  • 4 oz water
  • 1/4 cup sugar (or your favorite sweetener - I like liquid stevia)*
  • For the margarita:
  • 1 lb cantaloupe wedges (1/2 a 3lb cantaloupe, seeds and skin removed)
  • 4 oz orange liqueur
  • 6 oz silver tequila
  • Salt, for rimming (optional)
  • Lime wedges, for serving (optional)
  • *To make a skinny margarita, omit the sugar, skip the simple syrup step, and add the lime, water, and stevia straight to the pitcher.


  1. Add the lime juice to a pitcher.
  2. Over medium heat in a small sauce pan, heat sugar and water, stirring until clear.
  3. Remove from heat and add to the lime juice.
  4. In a food processor or blender, process the cantaloupe for ~60 seconds until completely obliterated into a fine pulp (you might need to add a few pieces at a time if using a blender).
  5. Pour pulp into a fine mesh strainer set over a large measuring cup or small bowl and strain, lightly pressing the solids until you get 1 cup of liquid.
  6. Add cantaloupe juice to the pitcher, along with tequila and orange liqueur.
  7. Serve in salt-rimmed glasses, over crushed ice.


Yields: 4 servings

Source: Confections of a Foodie Bride and Tide & Thyme

Estimated time: 10 minutes



Pomelo Margarita

Have you ever had pomelo? They’re cantaloupe-sized citrus that make a smooth margarita. You could probably eat them, too. But I wouldn’t know :)

Maybe you passed them over because your grocery store has them surrounded with signs that say they taste like grapefruit. Pomelo do taste a lot like grapefruit… if grapefruit were less bitter and sweeter. Think of them as Grapefruit Lite, the gateway fruit for grapefruit haters.

You probably won’t even need to sweeten the margarita. And don’t be fooled by the plus size look – the actual fruit inside is no larger than a normal grapefruit. While it might look like you could make an entire pitcher with just 1 pomelo, you can’t.

And that’s too bad.

Pomelo Margarita

Sweet pomelo and fresh lime juice make a fantastic cocktail.


  • 6 oz pumelo juice
  • 2 oz lime juice
  • 3 oz tequila
  • 2 oz orange liqueur
  • Salt, for rim (optional)
  • Simple syrup, to taste (optional)


  1. Stir together all ingredients in a small pitcher.
  2. Run one of the lime halves around the outside of two glasses.
  3. Twist the glasses in salt, fill with crushed ice, and fill with margarita.


Yields: 2 drinks

Source: Confections of a Foodie Bride

Estimated time: 10 minutes



Pineapple Margarita

When we were dating, we took our first “together” trip together to Keystone, Colorado. My future husband (I was pretty certain that I had it in the bag by then) grew up skiing.

Me? I grew up in Texas.

In a classic – and somewhat predictable – display of grace and coordination, I ended up strapped to a backboard, wrapped in a tarp, and hauled away tied to the bumper of a ski mobile after only 1 trip down the kiddie practice slope.

Not. Embarrassing. At. All.

I spent the rest of that week limping around the resort on a bum knee, shopping and reading by a gigantic fireplace. I spent evenings hanging out at the bar, playing pool with the Texas Tech spring breakers, while waiting on Jason to finish up his night runs. Drinking margaritas.

You can probably guess that my vacation wasn’t ruined one single bit :)

After giving me two pretty terrible margaritas in a row (What? People don’t order those in Colorado in February?!), the bartender cried uncle and whipped me up a “frozen matador.” The drink was almost a pineapple margarita: pineapple juice, tequila, lime juice and a couple of frozen chunks of pineapple to keep the drink cold. It was the kind of drink that you sip when it’s 90 degrees outside, not 20.

But, like the trooper I am, I managed.

Last summer, we drank ourselves into a Pineapple Margarita circle. It was almost as fun as it sounds. And we got two delicious but very different margarita recipes out of it. For the classic on-the-rocks version, I started essentially with a modified Matador, tried to get away from the canned juice (margarita snob alert!) by using fresh fruit instead. But I was never totally happy so we switched to frozen… and then arrived back at the Matador-style cocktail.

One of the biggest problems is that fresh pineapple is deceptively sweet. I always seem to forget just how acidic it is until I’m near the bottom of Frozen Margarita #1 or after a couple of generous scoops of pineapple salsa. And then my tongue burns, my lips get all weird and peely, and the inside of my mouth feels like I’ve eaten 3 tubes of razor blade-covered Pringles.

Does this happen to you? Because it does to both of us. And it’s a little unpleasant. And nothing disguised as a margarita should ever inflict that kind of pain on anyone… before the next day.

The on-the-rocks version doesn’t do that – the canned pineapple juice is much less acidic than the fresh fruit. They’re refreshing, super smooth, and the perfect tropical-inspired cocktail for people who don’t really care for rum. Like me!

And if you do want to try a frozen version, swap out the mango for pineapple in this recipe. But maybe you keep some chapstick handy.

We’ll be sharing our other pineapple cocktail soon – stay tuned!

Pineapple Margaritas

Pineapple juice transforms the standard margarita into a tropical cocktail.


  • For the homemade margarita mix:
  • 1/2 cup sugar
  • 1 cup water
  • 1 cup fresh squeezed lime juice (~8-12 limes)
  • For the margarita:
  • 3 oz tequila
  • 2 oz orange liqueur
  • 4 oz pineapple juice
  • 3 oz margarita mix
  • Salt or sugar, for rim (optional)
  • Lime wedges, for serving (optional)


  1. Heat water and sugar in a small sauce pan until completely dissolved and the water is clear. Let cool.
  2. Pour into a pitcher with lime juice. Homemade margarita mix done! It will keep a couple of weeks covered in the fridge and also freezes nicely into ice cube trays.
  3. To make the margarita, add margarita mix, tequila, orange liqueur, and pineapple juice to a pitcher.
  4. Stir to mix well.
  5. Serve in salt- or sugar-rimmed glasses, over ice.


Yields: 2 drinks

Source: Confections of a Foodie Bride

Estimated time: 15 minutes