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READY IN 5 mins

Kiwi Margarita

Read Reviews (15)

"What do you do when you find yourself with 5 pounds of kiwis? Make margaritas! With a zippy kick-in-the-pants, this is a great new way to enjoy an old favorite." — jvermeulen

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 4 servings Change Servings

1/2 cup superfine sugar
1/3 cup gold tequila
1/3 cup triple sec

2 large kiwis, peeled
1 cup fresh lime juice
2 cups small ice cubes

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Directions

Combine the sugar, tequila, triple sec, kiwis, and lime juice in a blender; fill with ice cubes; blend until smooth.

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PREP 5 mins
READY IN 5 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 20, 2009

Absolutely delicious! We made this recipe just the way it is written, and I wouldn't change a thing.

—BWOODALL

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Most Helpful Critical Review

May 20, 2012

Not very good. too tart

—turtletime14

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18 Ratings

Jun 15, 2009

This was a great idea! I had a big box of kiwis that need to be used. I used rum instead of tequilla and triple sec., but I want to try it the orignal way.

—kat

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Mar 26, 2010

Great recipe. I would add a TAD less lime juice next time though. Probably one 1 3/4 cup.

—Christy

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Mar 09, 2011

I used 1/4 c raw cane sugar, 3 kiwis and instead of lime juice used a tad less than 1/3 c grand marnier...very tastey!

—Lucy

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Sep 30, 2010

Seems refreshing! i'll change tequilla with grape nectar and triple sec with some orange juice...

—Sara Raza

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Jun 02, 2012

YUM, SOOO GOOD! I peeled and chunked up my kiwi (I used 3) and froze them, so that I could omit the ice and still come out w/ a slushy drink. Also, I thought the lime juice seemed like A LOT, so I reduced that to 1/3 cup and that was perfect for us. Great flavor! I will be making these again and again...so simple and summer-y! Thanks for sharing. :)

—Christina

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Nov 30, 2011

Tequila + Kiwis = Yum! We doubled the tequila because we like our drinks a little strong! These came out tangy and refreshing. We used less ice due to sensitive teeth and think it came out just fine. As it stands it develops a creamy, frothy top and a delicious liquid underside.

—ValerieM

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