Grapefruit and jalapeño chilli margarita


  • 1 1/2 cups (375ml) Grapefruit juice
  • 1/2 cup (125ml) lime juice
  • 1/3 cup (75g) caster sugar
  • 1 cup (250ml) tequila
  • 1/2 cup (125ml) Cointreau liqueur
  • 1 cup crushed ice
  • 2 tbsp raspberry or orange jelly crystals
  • 1 lime wedge
  • Jalapeño chillies, halved lengthways, to serve (optional)
  • Grapefruit wedges, to serve
  • Lime slices, to serve


  1. Combine the grapefruit juice and lime juice in a shallow metal container. Cover with foil and place in the freezer for 3 hours or until frozen.
  2. Meanwhile, combine sugar and 1/4 cup (60ml) water in a small saucepan over medium-low heat. Cook, stirring, for 2 mins or until sugar dissolves. Cook for a further 2 mins or until syrup thickens slightly. Set aside to cool completely.
  3. Use a fork to coarsely crush the frozen grapefruit mixture. Transfer three-quarters of the mixture to a blender. Add the sugar syrup, tequila, Cointreau and ice. Blend until smooth.
  4. Place the jelly crystals on a plate. Rub the rim of each serving glass with the lime wedge. Dip in the jelly crystals to coat.
  5. Pour margarita mixture evenly among glasses. Top with the chilli, if using, grapefruit and lime slices. Spoon over the remaining crushed grapefruit mixture. Serve immediately.