A touch of Filipino flavor gives this Guyabano Margarita Slushie a different flavor profile. It’s accented with kalamansi juice and buzzed up with a few shots of tequila.
Guyabano is a fruit that I miss dearly and just found out from my most recent visit to the Philippines that it has properties to lower blood sugar when eaten regularly. It’s also known as Soursop in other parts of the tropical world. It has a very unique taste, but if I had to describe it – it’s a combination of pineapple, banana and papaya. In a word, refreshing.
Margarita Week is coming up at the end of the month and I’m getting ahead of the game. After tasting guyabano again in the Philippines I wanted to make a cocktail out of it.
It was just perfect timing that Kate from Hola Jalapeno right when I came back and making a Guyabano Margarita Slushie is what came to mind.
You do have to have to find some frozen guyabano pulp. I found mine at Seafood City, but it is also readily available at Latin grocery stores as well. If you can’t find the pulp you can replace it with juice instead. Just pour the juice into an ice cube tray to freeze them up and put them in the blender with tequila and kalamansi juice .
I actually forgot to rim my glasses with salt, but after drinking the margarita, I didn’t think it needed it. However I leave that up to you.
Back to that little known fact that guyabanao lowers blood sugar naturally. My mom and I bought one at the palengke (wet market) when we were on vacation and my dad ate a little bit everyday. He tests his blood sugar every morning and the whole time we were there it was in the normal range. Now he drinks tea that we brought back and is still not drinking his medication. Food is medicine people!!
For other tropical cocktails you can revisit my margarita from last year – Pineapple Kalamansi Margarita or make this Ginger and Lemongrass Coconut Cooler or better yet make a pitcher of Creamy Buko Pandan Shooters
Tag me on Instagram if you make any of these cocktails! I would love to see. @rezelkealoha
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