The best fresh margaritas

From Cook's Illustrated

Makes about 1 quart, serving 4 to 6. Published July 1, 2000.

The longer the zest and juice mixture is allowed to steep, the more developed the citrus flavors in the finished margaritas. We recommend steeping for the full 24 hours, although the margaritas will still be great if the mixture is steeped only for the minimum 4 hours. If you're in a rush and need to serve margaritas immediately, omit the zest and skip the steeping process altogether.

Ingredients

4	teaspoons grated lime zest
1/2	cup lime juice from 2 to 3 medium limes
4	teaspoons grated lemon zest
1/2	cup lemon juice from 2 to 3 medium lemons
1/4	cup superfine sugar
	pinch table salt
2	cups crushed ice
1	cup 100 percent agave tequila , preferably Reposado
1	cup Triple Sec

Instructions

1. 1. Combine lime zest and juice, lemon zest and juice, sugar, and salt in large liquid measuring cup; cover with plastic wrap and refrigerate until flavors meld, 4 to 24 hours.

2. 2. Divide 1 cup crushed ice between 4 or 6 margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add tequila, Triple Sec, and remaining crushed ice; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. Strain into ice-filled glasses; serve immediately.

Variations

Fresh pineapple margaritas
The pineapple flavor in this variation makes the zest and steeping process in the master Margarita recipe unnecessary.

1	small pineapple (about 3 1/2 pounds)
1/4	cup lime juice from 2 to 3 medium limes
1/4	cup lemon juice from 2 to 3 medium lemons
1/4	cup superfine sugar
	pinch table salt
2	cups crushed ice
1	cup 100 percent agave tequila , preferably Reposado
1	cup Triple Sec

Fresh raspberry margaritas
For strawberry margaritas, substitute an equal amount of hulled strawberries for the raspberries.

1	cup fresh raspberries
1/2	cup lime juice from 2 to 3 medium limes
1/2	cup lemon juice from 2 to 3 medium lemons
1/4	cup superfine sugar
	pinch table salt
2	cups crushed ice
1	cup 100 percent agave tequila , preferably Reposado
1/2	cup Triple Sec
1/2	cup Chambord (or desired raspberry liqueur)

Individual fresh berry gratins with zabaglione topping

From Cook's Illustrated

Serves 4. Published July 1, 2009. From Cook's Illustrated.

When making the zabaglione, make sure to cook the egg mixture in a glass bowl over water that is barely simmering. Glass conducts heat more evenly and gently than metal. If the heat is too high, the yolks around the edges of the bowl will start to scramble. Constant whisking is required. Although we prefer to make this recipe with a mixture of raspberries, blackberries, blueberries, and strawberries, you can use 3 cups of just one type of berry. Do not use frozen berries. A broilerproof pie plate or gratin dish can be used in place of the individual gratin dishes. To prevent scorching, pay close attention to the gratins when broiling.

Ingredients

Berry Mixture
3	cups mixed berries (raspberries, blueberries, blackberries, and strawberries; strawberries stemmed and halved lengthwise if small, quartered if large), room temperature (see note)
2	teaspoons granulated sugar
	Pinch table salt
Zabaglione Topping
3	large egg yolks
3	tablespoons granulated sugar
3	tablespoons dry white wine such as Sauvignon Blanc
2	teaspoons light brown sugar
3	tablespoons heavy cream , chilled

Instructions

1. 1. FOR THE BERRY MIXTURE: Toss berries, sugar, and salt together in medium nonreactive bowl. Divide berry mixture evenly among 4 shallow 6-ounce gratin dishes set on rimmed baking sheet. Set berries aside to release juices while preparing zabaglione.

2. 2. FOR THE ZABAGLIONE: Whisk egg yolks, 2 tablespoons plus 1 teaspoon granulated sugar, and wine in medium glass bowl until sugar is dissolved, about 1 minute. Set bowl over saucepan of barely simmering water (water should not touch bottom of bowl) and cook, whisking constantly, until mixture is frothy. Following photos below, continue to cook, whisking constantly, until mixture is slightly thickened, creamy, and glossy, 5 to 10 minutes (mixture will resemble hollandaise and form loose mounds when dripped from whisk). Remove bowl from saucepan and whisk constantly for 30 seconds to cool slightly. Transfer bowl to refrigerator and chill until egg mixture is completely cool, about 10 minutes.

3. 3. Meanwhile, adjust oven rack 6 to 7 inches from heating element and heat broiler. Combine light brown sugar and remaining 2 teaspoons granulated sugar in small bowl.

4. 4. In large bowl, whisk heavy cream until it holds soft peaks, 30 to 90 seconds. Using rubber spatula, gently fold whipped cream into cooled egg mixture. Spoon zabaglione over berries and sprinkle sugar mixture evenly over zabaglione; let stand at room temperature for 10 minutes, until sugar dissolves into zabaglione.

5. 5. Broil until sugar is bubbly and caramelized, 1 to 4 minutes. Serve immediately.

Stages of Zabaglione

1. LIQUID BEGINNING
Mixture starts out fluid and loose. Whisking develops foamy air bubbles, which lighten mixture as it heats.

2. DEVELOPING VOLUME
With further whisking and cooking, mixture expands, thickens, and begins to turn creamy.

3. SHINY AND THICK
Zabaglione is ready when glossy and creamy, with consistency resembling hollandaise sauce.

Lemon zabaglione topping
3	large egg yolks
3	tablespoons granulated sugar
2	tablespoons dry white wine such as Sauvignon Blanc
1	tablespoon fresh lemon juice
1	teaspoon lemon zest , finely grated
2	teaspoons light brown sugar
3	tablespoons heavy cream , chilled

Honey-lavender zabaglione topping
1/4	cup dry white wine such as Sauvignon Blanc
2	teaspoons dried lavender blossom
3	large egg yolks
2	tablespoons plus 2 teaspoons granulated sugar
2	teaspoon honey
2	teaspoons light brown sugar
3	tablespoons heavy cream , chilled