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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.

Donna Buono
Source: EatingWell Magazine, March 2019

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Recipe Summary

active:
10 mins
total:
1 hr 30 mins
Servings:
3
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Ingredients

Ingredient Checklist

Directions

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.

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

Tips

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

Nutrition Facts

208 calories; protein 0.3g; carbohydrates 14g; dietary fiber 0.2g; sugars 11.2g; vitamin a iu 34.7IU; vitamin c 15.7mg; folate 6.2mcg; calcium 7.2mg; iron 0.1mg; magnesium 4.2mg; potassium 66.3mg; sodium 2.6mg.
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 2 star values: 0
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Rating: 4 stars
04/16/2019
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