Fresh Cucumber Margarita Recipe
These 5 ingredient cucumber margaritas are made with fresh cucumber, tequila, lime juice, triple sec and simple syrup. Add a jalapeño to make them spicy!
Prep Time10 minutes mins
Cook Time0 minutes mins
Total Time10 minutes mins
Course: Cocktail, Drink
Cuisine: American, Mexican
Diet: Gluten Free
Keyword: cinco de mayo, cocktail, cucumber, tequila
Servings: 4 margaritas
- 2 large cucumbers roughly sliced
- 6 ounces (3/4 cup) silver tequila
- 4 ounces (1/2 cup) triple sec
- 1/2 cup fresh lime juice (juice from about 3 limes)
- 1/4 cup agave or simple syrup
- Kosher salt for the salt rim optional
- Garnishes: jalapeño, fresh mint leaves, cucumber slices and lime wedges
Add the sliced cucumbers to a large blender or food processor and puree for about 60-90 seconds, until smooth and completely blended. Pour the blended cucumber juice through a fine mesh strainer, or a nut milk bag, into a bowl or measuring cup to separate the pulp from the juice. Use a spoon to stir the pulp mixture around in the strainer to make sure you get as much juice as possible. You should end up with about 2 1/2 cups of fresh cucumber juice.
Add the cucumber juice, tequila, triple sec and lime juice and agave to a large pitcher and stir well with a large spoon until combined. Taste test and add any more sweetener or fresh juice as needed.
When you're ready to serve, pour kosher salt onto a small plate or shallow bowl and run a lime wedge around the rim of each glass, then dip them in salt.
To make them spicy, add 1 or 2 jalapeño slices into each glass and use a muddler or the back of a spoon gently press down onto the jalapeno slices to release the juices. You could also muddle a few mint leaves with the jalapeño for extra fresh flavor.
Fill each glass with ice then pour the cucumber margaritas on top. Garnish with more jalapeño, mint, cucumber slices or lime wedges.
Make a single serving: blend 1/2 a cucumber to make the juice then mix it with 1.5 ounces of tequila, 1 ounce of triple sec, the juice from 1 lime and a tablespoon of agave syrup. Taste test and adjust flavors as needed.
Frozen cucumber margaritas: add all of the ingredients to a blender with a few cups of ice and blend on high. Add more ice as needed.
Prep them in advance: follow steps 1 and 2 to make the margaritas then store in the fridge for up to 3 days. Shake well before serving.
Serving: 1margarita | Calories: 281kcal | Carbohydrates: 31g | Protein: 1.1g | Sodium: 6mg | Fiber: 1g | Sugar: 24.9g | Vitamin A: 9.2IU | Vitamin C: 15.6mg