Cucumber Jalapeno Margarita

Instructions

• 1

  To make the simple syrup, put the water and sugar in a small saucepan over medium-high heat. Bring to a boil, stirring until the sugar has dissolved. Boil for 5 minutes. Set aside to cool. Transfer to a small container and refrigerate until cold. The simple syrup can be stored in the refrigerator for up to 1 month.

• 2

  To make the margarita, put the cucumbers, jalapeno, mint and water in the blender and secure the lid. PUREE for 15 seconds until smooth.

• 3

  Strain the cucumber mixture over a bowl.

• 4

  Put the strained cucumber mixture, lime juice, 2/3 cup (5 ½ fl oz) of the simple syrup and the tequila in the blender and secure the lid. BLEND for 10 seconds until combined.

• 5

  Half fill 4 glasses with crushed ice. Pour the margarita over the ice and serve.

  Tip: You can replace the fresh jalapeno with 1 tablespoon drained pickled jalapeno.