Summgarita
Directions
- 1Add Makrut lime leaves to a mortar and pestle. Crush roughly, before adding 100ml of water. Pour into a container and allow to sit for 3 hours in the fridge, between 5-7 degrees celsius. Repeat the same process for Lemon Tea Tree and Tahitian Lime leaves.
- 2Add Makrut lime leaves to a mortar and pestle. Crush roughly, before adding 100ml of water. Pour into a container and allow to sit for 3 hours in the fridge, between 5-7 degrees celsius. Repeat the same process for Lemon Tea Tree and Tahitian Lime leaves.
- 3Add Makrut lime leaves to a mortar and pestle. Crush roughly, before adding 100ml of water. Pour into a container and allow to sit for 3 hours in the fridge, between 5-7 degrees celsius. Repeat the same process for Lemon Tea Tree and Tahitian Lime leaves.
- 4Roughly chop green tomatoes. Add to a blender and blitz on high until fully liquified. Strain and allow to settle before racking out some of the floating solids.
- 5Roughly chop green tomatoes. Add to a blender and blitz on high until fully liquified. Strain and allow to settle before racking out some of the floating solids.
- 6Roughly chop green tomatoes. Add to a blender and blitz on high until fully liquified. Strain and allow to settle before racking out some of the floating solids.
- 7Strain your leaf macerations through a coffee filter.
- 8Strain your leaf macerations through a coffee filter.
- 9Strain your leaf macerations through a coffee filter.
- 10Once strained, blend into the green tomato juice to taste/smell, 10ml at a time.
- 11Once strained, blend into the green tomato juice to taste/smell, 10ml at a time.
- 12Once strained, blend into the green tomato juice to taste/smell, 10ml at a time.
- 13Combine 3 parts of citric acid to 1 part of ascorbic acid by volume. Take 60ml of juice and add sugar until the sour concentrate measures a pH of 1.7 or close-to.
- 14Combine 3 parts of citric acid to 1 part of ascorbic acid by volume. Take 60ml of juice and add sugar until the sour concentrate measures a pH of 1.7 or close-to.
- 15Combine 3 parts of citric acid to 1 part of ascorbic acid by volume. Take 60ml of juice and add sugar until the sour concentrate measures a pH of 1.7 or close-to.
- 16Add acidic concentrate to green tomato juice 15ml at a time until overall pH reads 2.7. Add a decent pinch of flake salt and stir to combine.
- 17Add acidic concentrate to green tomato juice 15ml at a time until overall pH reads 2.7. Add a decent pinch of flake salt and stir to combine.
- 18Add acidic concentrate to green tomato juice 15ml at a time until overall pH reads 2.7. Add a decent pinch of flake salt and stir to combine.
- 19Shake this super hard over ice.
- 20Shake this super hard over ice.
- 21Shake this super hard over ice.
- 22Single strain into a rocks glass rimmed with Black Lime salt and top with fresh ice.
- 23Single strain into a rocks glass rimmed with Black Lime salt and top with fresh ice.
- 24Single strain into a rocks glass rimmed with Black Lime salt and top with fresh ice.
Ingredients
- 1 kg green tomatoes, cut into small chunks
- 1 kg green tomatoes, cut into small chunks
- 1 kg green tomatoes, cut into small chunks
- 1 handful lemon tea tree leaves and tender stems
- 1 handful lemon tea tree leaves and tender stems
- 1 handful lemon tea tree leaves and tender stems
- 1 handful Makrut lime leaves
- 1 handful Makrut lime leaves
- 1 handful Makrut lime leaves
- 1 handful Tahitian lime leaves
- 1 handful Tahitian lime leaves
- 1 handful Tahitian lime leaves
- 100 ml water
- 100 ml water
- 100 ml water
- 1 part ascorbic acid
- 1 part ascorbic acid
- 1 part ascorbic acid
- 3 parts citric acid
- 3 parts citric acid
- 3 parts citric acid
- 1 sugar
- 1 sugar
- 1 sugar
- 60 ml Don Julio Blanco Tequila
- 60 ml Don Julio Blanco Tequila
- 60 ml Don Julio Blanco Tequila
- 30 ml Tomato Sour
- 30 ml Tomato Sour
- 30 ml Tomato Sour
- 15 ml Agave Nectar
- 15 ml Agave Nectar
- 15 ml Agave Nectar
- 1 rim Black Lime salt
- 1 rim Black Lime salt
- 1 rim Black Lime salt
Equipment
mortar and pestleblendercoffee filterpH meter