I’m off galivanting around the world for a few weeks so I have lined up some some talented ladies to hold the fort while I’m gone. Hope you enjoy!

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It might be cold over here where I am at the moment, but back home I know everyone will be gearing up for hot New Year’s Eve parties by the pool or barbecue. I can’t picture a more appropriate drink for a summer cocktail soiree than this delish pomegranate margarita slushy by Jane from one of my fave online shops and blogs emerald + ella. Show us how it’s done, Jane!  – Alicia

Earlier in the year when I was in Mexico on my honeymoon I discovered a cute restaurant that drew me in with its enormous margarita menu outside. They had mango jalapeno, hibiscus, pineapple chipotle and tamarind flavours to name a few. I loved that they had taken an already awesome drink and somehow made it even more delicious!

So now that summer is upon us I thought I would try my own little variation on this sweet and sour classic – a pomegranate margarita slushy – no slushy machine required!

Pomegranate margarita slushies

1/2 cup water

1/2 cup caster sugar

2 cups pomegranate juice (I used POM Wonderful from the supermarket)

1/2 cup fresh lime juice

1/2 cup tequila

Lime slices and pomegranate seeds to serve

Place the water and sugar in a medium saucepan over medium heat. Stir to dissolve sugar. Bring to the boil for 1 minute. Remove from the heat. Add the pomegranate juice, lime juice and tequila and stir to combine. Pour into a shallow 1.5L baking dish. Freeze for 3 hours. Break up any ice crystals with a fork. Freeze for a further 3 hours or overnight, until frozen. Scrape mixture into a blender and blend quickly until slushy. Pour into glasses and top with lime slices and pomegranate seeds to serve.

Makes 6

pomegranate margarita OTT


  • If you don’t have a blender you can scrape the mixture into a large jug and blend with a stick mixer, or even break up vigorously with a fork.
  • You can substitute lime juice with lemon juice if you happen to have a glut of them.
  • Freeze any leftover pomegranate seeds in a small container or snaplock bag and use for fruit salads, chicken salads or on pavlova for a jewel-like surprise.

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About the guest poster:

I’m Jane, the girl behind the emerald + ella blog. I’m also a recipe writer, food stylist, shop owner, vintage collector, New Zealander, married to an Aussie boy, aspirational crafter, wine drinker, pulled pork sandwich lover and basically just a girl who likes pretty things.

In my blog I explore a world of beautiful, eclectic things to brighten up your day. We cover everything from lip-smacking recipes to sweet celebration ideas and some crafty little projects in between. I will also be getting input from some peeps that inspire me so hopefully they will give you some inspiration too. Don’t forget to check out my little shop! – www.emeraldandella.com.au.


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