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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.

Source: EatingWell Magazine, March 2019


Recipe Summary

10 mins
1 hr 30 mins


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

2/3 cup
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.

3 alcohol, 1/2 fruit, 1/2 other carbohydrate