For a frozen margarita, freeze the peach purée in ice cube trays before blending
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 94 |
| Fat | 0.7g |
| Protein | 1.9g |
| Carbs | 24.2g |
| Sugars | 19.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat a grill pan over a medium heat.
Slice the peaches in half and remove the pits. Brush the cut side of each peach half with honey. Place the peach halves on the grill pan, cut side down, and grill for approx. 2-3 minutes until grill marks appear and the peaches are slightly softened. Flip and grill for a further 2-3 minutes on the other side. Remove from the grill pan and let them cool.
Meanwhile, zest and juice 2 limes. Set the squeezed limes aside for running over the rims of the glasses later.
Once the grilled peaches have cooled, slice the peaches into smaller pieces and place them in a blender or food processor. Add the zest and lime juice. Blend the peaches and lime juice until smooth. Strain the mixture through a fine-mesh sieve to remove any remaining pulp or solids. You should be left with a smooth peach purée.
Combine the chilli powder and salt together.
Run a wedge of lime around the rim of each glass then dip the rims in the chilli salt.
Place ice cubes in the glasses then pour over the peach purée, filling each about halfway. Top off with sparkling water and stir gently to combine.
Garnish with slices of lime and edible flowers.
