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Margarita Sabayon

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  • 3 egg yolks

  • 1/2 cup margarita mix

  • 1 shot tequila

  • 5 oz. sugar

  • 1 large orange or grapefruit, halved, sections removed


In medium to large stainless steel bowl, whisk all ingredients over medium-high heat until air is incorporated and mixture begins to thicken (it should look fluffy and bubbly, especially on top).

Continue whisking until underneath is thickened. Consistency of finished product should be like thin pancake batter.

Pour over ice cream, crepes or fresh fruit.

If you have extra sauce, re-whip over medium-high heat again until liquid is thick. Can be refrigerated for about three days, covered.

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