Wednesday, June 15, 2011

Day 140.1 - Lychee-Pomegranate Frozen Margarita

How could I walk by something as prehistoric and exotic looking as Asian lychee fruit without stoping to scoop up a pound? It didn't matter that I had no idea what to do with them; their beautiful crimson-red color and unusual reptilian-like skin was simply impossible to resist.  A quick trip to the produce section to pick up some pomegranate juice - a household favorite we mix with seltzer, and  I had the beginnings of an idea buzzing around in my brain. Sorbet? Flan? Ice cream? Noooo...because today the sun came out for the first time in a week, and MY Boston Bruins are going to win the Stanley Cup tonight. So to celebrate these momentous events, a batch of Lychee-Pomegranate Frozen Margaritas is in order.

I admit that a fruity, pink margarita is kind of a girly cocktail to be mixing up for a hockey game, but rest assured, there's plenty of beer in the fridge for overtime.  Full of vitamins and mythical curative properties (okay, so maybe the tequila cancels that out), pomegranate juice also serves to color the margarita a heavenly shade of pink (magenta if you add more) that even a burly, bearded  Boston Bruin would appreciate.  Plus, my husband thinks it's the greatest thing on earth to be welcomed home from work with a cocktail as a 1950's housewife would have done. I was never any good at memorizing mathematical formulas - in fact, I flunked elementary and high school math with spectacular consistency, but this equation I have down pat: Margaritas+Bruins+Happy Husband = Trifecta
Now go get your man...or woman.

Lychee-Pomegranate Frozen Margaritas

1/2 cup chopped lychee
1/8 pomegranate juice (added gradually until you achieve the desired color)
2 cups crushed ice
1 cup lime juice
1/3 cup triple sec
1/3 cup tequila (blanco)
1/8 cup simple syrup (optional, only if you like a sweeter drink)
Lychee to garnish
Thinly sliced limes and lemons, for garnish
Salt, for rim of glass

Blend first 6 ingredients in a blender until smooth - 7 if you opt to use simple syrup (but I don't think you need it)
Lime and salt the rim of the 2 glasses
Pour mixture into glasses and garnish with lychees and lime.

Serve with tortilla chips and  fresh guacamole and call it dinner.

Final Assessment: This is probably one of my all time favorite margaritas. The delicate, sweet taste of the lychee comes through and is complimented by the tart flavor of the lime and pomegranate. I personally don't think simple syrup is necessary, but if you like a sweet drink, by all means add it.

(C) 2010-2011, What's Cooking in Your World?/ Sarah Commerford/All Rights Reserved 


Laraine said...

Sounds and looks amazing!
I'm going to save this recipe for when the Sox are in The World Series - it certainly helped the Bruins!

sadie said...

Thanks, Laraine! If you're going to make this for the Sox, add a little extra pomegranate juice to make it red and maybe garnish with blueberries! Anything that works this well and tastes this good has GOT to be a lucky charm :)

Clayton said...


Beautiful photos yo.

sadie said...

Thanks, Yo xoxo