Papaya margarita

Serves 4 EASY 15 mins

Combine 330g chopped papaya, 180ml (¾ cup) orange juice, 125ml (½ cup) apple juice, 75ml (5 tbsp) lime juice and ¼ jalapeño in a blender, and blitz until smooth. Stir in 80ml (⅓ cup) tequila and 60ml (¼ cup) triple sec. Place a sprinkling of salt in a shallow dish. Run ½ lime over the rims of each glass and dip them into the salt, adding more salt to the dish, if needed. Place crushed ice in each glass and pour in the margarita mixture. Garnish each drink with jalapeño slices and add a lime slice to the rim of each glass.

COOK’S TIP
The salt rim can be replaced with a sugar rim instead.

Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira