Margaritas tend to be very high in sugar. Traditional ones have Triple Sec or Cointreau, both orange liqueurs with 5 grams of carb per tablespoon (16 grams per jigger). Margaritas made with sweet and sour mix are usually worse, as 1/4 cup (4 tablespoons) of sweet and sour mix has at least 17 grams of sugar, and sometimes more. Imagine how much sugar you're getting in one of those big margaritas! Yikes!
Ingredients:
- 1 jigger (1.5 oz) tequila
- 2 Tablespoons (1 oz) lime juice - bottled more convenient, fresh tastes a lot better
- 1/4 cup (4 Tablespoons) water
- 1/4 teaspoon orange extract
- 1 Tablespoon's worth artificial sweetener (I like to use liquid, carb-free types)
- Ice - small handful
- Margarita salt or kosher salt
Preparation:
Wet the rim of the glass and dip into a small plate of salt.
Combine all ingredients. You can either serve it over ice (in Mexico I've usually been served it this way, but I can't say I've had extensive experience), or strained into the glass, or blended in a blender.
2 grams of carbohydrate using bottled lime juice, 2.5 for fresh.
Combine all ingredients. You can either serve it over ice (in Mexico I've usually been served it this way, but I can't say I've had extensive experience), or strained into the glass, or blended in a blender.
2 grams of carbohydrate using bottled lime juice, 2.5 for fresh.
