Saltimbocca alla romanaThe Italians use a lot of veal in their cooking, especially in the northern regions.Strawberry margaritas
by Grace Ramirez | Cuisine issue #156
Photo by Aaron McLean 1⁄2 cup sugar
500g strawberries, hulled, chopped
1 cup tequila ( I like El Jimador – don’t use a really expensive tequila for margaritas)
1 cup mint leaves
1 tablespoon lime juice
4 ice cubes
1⁄2 lime
flaky sea salt to serve (I like pink Himalayan salt)
Put the sugar and 1 cup water in a saucepan. Bring to the boil then boil for about 5 minutes or until the sugar has dissolved and the liquid has become syrupy. Set aside to cool.
Put 1⁄4 cup of the sugar syrup in a blender, along with the strawberries, tequila, mint, half the lime juice and the ice cubes. Blend until smooth.
Run the lime half around the rim of 6 glasses then spread the salt out on a board and gently push
each glass rim into the salt to coat. Divide the strawberry margarita mixture among the glasses then serve.
Check your fridge, enter up to 4 items into the Meal Maker and we'll find recipes from our files containing those ingredients.
Warming winter puddings
Big winter soups
Gluten-free recipes
Mother's day
Seafood
Salads
Weeknight
Desserts
Barbecue
