Beverage Recipes

Yucatan Margaritas with Tropical Fruit

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Yield: 12 servings



  • Lime wedges
  • granulated sugar
  • 3 cups Homemade Sweet-and-Sour Mix for Margaritas, divided
  • 1 cup gold tequila, divided
  • 12 tablespoons papaya nectar, divided
  • 12 tablespoons guava nectar, divided
  • 1/2 cup canned cream of coconut, divided
  • 16 ice cubes, divided
  • 12 lime slices

Homemade Sweet-and-Sour Mix for Margaritas

  • 3 cups water
  • 3 cups granulated sugar
  • 2 cups fresh lemon juice
  • 2 cups fresh lime juice



  1. Rub rims of 12 glasses with lime wedges. Dip rims into sugar.
  2. Combine 1 1/2 cups sweet-and-sour mix, 1/2 cup tequila, 6 tablespoons papaya nectar, 6 tablespoons guava nectar, 1/4 cup cream of coconut and 8 ice cubes in blender. Process until blended. Pour into 6 glasses. Repeat with remaining sweet-and-sour mix, tequila, both nectars, cream of coconut and ice cubes. Pour into 6 glasses. Garnish each with lime slice.

Homemade Sweet-and-Sour Mix

  1. Combine water and sugar in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Cool syrup.
  2. Mix syrup, lemon juice and lime juice in pitcher. Chill until cold. (Can be made 1 week ahead. Cover; keep chilled.)


Source: Cafe Iguana, Denver, Colorado

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