1 cup tomato water from diced tomatoes (water from 1 28-ounce can)
3/4 cup sugar
1/2 cup fresh lemon juice
5 oz tequila (per two margaritas)
4 oz tomato syrup (per two margaritas)
1 oz fresh lime juice (per two margaritas)
lime slices, for garnish
The next time you drain a can of tomatoes, don’t throw out that delicious tomato water. It can be used to make a delicious tomato margarita.
Preparation & Directions
To make syrup, drain diced tomatoes. Let them drain well and press on them lightly to really extract as much liquid as possible without getting any tomato flesh.
Add tomato water, sugar, lemon juice, and a tiny pinch of salt to a small saucepan over medium heat. Stir until sugar dissolves and liquid is hot.
Let tomato syrup cool. If you are in a hurry, you can pour the syrup into a mixing bowl and submerge the bowl in a larger bowl filled with ice water. This will cool the syrup in five minutes.
For the proportions, it’s best to make two margaritas at once. Add ingredients to a shaker with a lot of ice and shake well for 10 seconds.
Rub the edges of two glasses with a lime and dip in salt (optional). Add ice to each glass.
Strain margaritas into the glasses over fresh ice.
Garnish with limes and serve immediately.
The syrup recipe should give you enough syrup to make 8-10 margaritas.