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Color-Changing Margaritas

By Lena AbrahamPublished: May 1, 2019

1 Rating

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preview for These Color-Changing Margaritas Will Blow. Your. Mind.

Yes, you read that right. The secret ingredient in these margaritas is CABBAGE! Don't worry, though—it has absolutely no flavor and is simply used to get that gorgeous florescent fuchsia. We've used purple cabbage to make natural Easter egg dye, and it works just as well in these delicious margaritas. Just maybe don't tell your friends till after they've tried them. 😉

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Yields:: 4 serving(s)
Prep Time:: 5 mins
Total Time:: 4 hrs 30 mins
Cal/Serv:: 249

Ingredients

2 c.
sliced purple cabbage
4 c.
boiling water
8 oz.
tequila
4 oz.
triple sec
3 oz.
freshly squeezed lime juice
1 c.
lemonade
4
lime wedges, for garnish
1/4 c.
kosher salt or coarse sea salt, for rim

Nutrition Information

Per Serving (Serves 4)

Calories249 Fat0 gSaturated fat0 gCholesterol0 mgSodium1075 mgCarbohydrates16 gFiber1 gSugar14 gProtein1 gVitamin D0 mcgCalcium36 mgIron0 mgPotassium155 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1Place cabbage in a large heatproof bowl. Pour boiling water over cabbage and let sit until water turns deep blue, 5 minutes. Strain out cabbage and let water cool.
2. Step 2When water is no longer hot, transfer to ice trays. Freeze until solid, 4 hours.
3. Step 3In a medium pitcher or measuring cup, combine tequila with triple sec, lime juice, and lemonade. Wet rims of glasses with a lime wedge and dip in salt.
4. Step 4Place purple ice cubes in glasses and divide margarita between them. Garnish with a lime wedge and serve.

Park Feierbach

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Lena Abraham

Contributor

Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.