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Papaya Margarita

Papaya Margarita

The recipe is featured in the July 2011 Bon Appétit Magazine. We thin this smooth tropical cocktail would go perfectly with Thai food. It's very easy to make. We loved it.


For 4 Person(s)


  • 1 Cup Sugar
  • 1 2/3 Cups Fresh Lime Juice
  • 1 1/2 Teaspoons Minced Fresh Rosemary
  • 1/2 Large Mexican papaya, or 1 large Hawaiian papaya (what we used), seeded
  • 3/4 Cup Tequila Blanco
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Method for Papaya Margarita

Bring sugar and 1 cup water to a boil in a small saucepan, stirring to dissolve sugar. Boil syrup for 2 minutes. Pour 1/2 cup syrup into a large pitcher. Add lime juice and 1/2 cup cold water. Set lime syrup aside.

Transfer 1/2 cup remaining hot syrup to a small bowl. Add rosemary; let steep 15 minutes. Using a fine-mesh sieve, strain rosemary syrup into lime syrup; discard solids. DO AHEAD Rosemary-lime syrup can be made 1 day ahead. Cover and chill.

Scrape papaya flesh into a food processor; purée until smooth. Measure 3/4 cup purée (reserve remaining purée for another use, such as a smoothie); add to pitcher with rosemary-lime syrup. Add tequila; whisk to blend.

Fill 4 large wine glasses with ice. Pour cocktail over. Enjoy!

Papaya margarita

Papaya margarita

Ingredients ready

Ingredients ready


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