Tequila Sunrise in Orange
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 5 orange (s), the juice it
- Grenadine
- Tequila Silver
- agar-agar
Print Recipe
Pin Recipe Instructions
- Halve the oranges with a straight cut. Carefully extract the juice from the halves with a fruit press. Scrape out the leftovers with a spoon so that the white, smooth skin comes out.
- Determine the amount of ingredients: Fill the orange halves one after the other with water and collect this in a measuring cup. Calculate the result plus 50 ml tolerance, and put in a ratio of 2: 1 (orange juice: grenadine + tequila) in two pots (with lids!). The proportion of tequila to grenadine is 4: 1. 0.6 g of agar agar are required per 100 ml of liquid (also add the specified amount to the pot).
- Now prepare 10 small cups, place the hollowed out orange halves on them at a slight angle. Bring the orange juice to the boil and add a small amount to each of the orange peel.
- Now place the cups in the refrigerator for about 20 minutes until the jelly is no longer liquid.
- Now the oranges are alternately realigned and filled with a small amount of the cooked grenadine tequila mixture. Repeat the steps until the oranges are full. Before each repetition step, heat the liquids again so that the individual layers combine well.
- After the top layer is properly set, the halves can be halved again. Serve 4 orange quarters each with a spoon.
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