Kumquat Margaritas

Kumquats are bite-size citrus fruit that you can eat whole, including the skins and seeds. Find them in season November through March for a great sweet addition to your traditional margarita recipe.


  • 8 ounces kumquats
  • 1¼ cups water
  • ¼ cup sugar
  • ¾ cup tequila
  • ½ cup lime juice
  • ¼ cup Grand Marnier


  • Prep
  • Ready In
  1. Combine kumquats and water in a blender and puree until mostly smooth. Pour the mixture through a fine-mesh sieve into a medium saucepan, pressing on the solids to extract as much liquid as possible. Add sugar and bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until thick and syrupy, 20 to 25 minutes. Let cool to room temperature, about 15 minutes, then refrigerate until cold, about 1 hour.
  2. Mix tequila, lime juice and Grand Marnier with ⅓ cup of the kumquat reduction. Serve over ice in salt-rimmed glasses, if desired.
  • To make ahead: Refrigerate kumquat reduction (Step 1) for up to 3 days.

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