Kumquats are bite-size citrus fruit that you can eat whole, including the skins and seeds. Find them in season November through March for a great sweet addition to your traditional margarita recipe. Source: EatingWell Magazine, March 2019

Donna Buono


Ingredient Checklist


Instructions Checklist
  • Combine kumquats and water in a blender and puree until mostly smooth. Pour the mixture through a fine-mesh sieve into a medium saucepan, pressing on the solids to extract as much liquid as possible. Add sugar and bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until thick and syrupy, 20 to 25 minutes. Let cool to room temperature, about 15 minutes, then refrigerate until cold, about 1 hour.

  • Mix tequila, lime juice and Grand Marnier with 1/3 cup of the kumquat reduction. Serve over ice in salt-rimmed glasses, if desired.


To make ahead: Refrigerate kumquat reduction (Step 1) for up to 3 days.

Nutrition Facts

208 calories; 3 mg sodium. 66 mg potassium; 14 g carbohydrates; 0.2 g fiber; 11 g sugar; 0.3 g protein; 35 IU vitamin a iu; 16 mg vitamin c; 6 mcg folate; 7 mg calcium; 4 mg magnesium;

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Rating: 4 stars
Delicious. The only thing I might do next time is crush some jalapeno up for a little kick. But very fresh tasting. Will make again to liven up a winter/sping party. Read More