Frozen pickled jalapeño margaritas

One for the spicy margarita fans, this summer cocktail combines briny chillies with tangy lime and triple sec. Make a batch for your next barbecue Tip the sugar into a small saucepan over a low heat along with 50ml water, stirring, until the sugar has dissolved. Set aside to cool completely. Will keep in an airtight container for up to a month. Pour the cooled syrup into a blender along with the tequila, triple sec, Morrisons lime juice, chopped jalapeños, 1 tbsp of the jalapeño brine and five big handfuls of ice. Blend until well mixed and the ice is slushy, adding more ice if needed. Divide between 4 glasses and top with a jalapeño. You can scale the sugar syrup up or down if you need to make a large batch. If you like them spicy, add more chopped jalapeños. Search, save and sort your favourite recipes and view them offline. Try 6 issues for Good Food magazine for £9.99 + our Vegetarian Air Fryer bookazine Tune in to the latest episodes to hear our experts discuss all things food.