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- Place water, coconut nectar, tamarind concentrate, lemongrass stalks, and red pepper flakes in a small saucepan over medium heat. Bring to a low boil, whisking until coconut nectar dissolves. Remove from heat and let sit for 10 minutes then strain through a mesh strainer. Place in fridge to cool completely.
- In a pitcher, add chilled simple syrup along with the rest of the ingredients and stir together.
- Use a lime to squeeze around the edge of four or five 8-ounce glasses then dip them into the chili lime seasonings. Add ice to each glass, pour margarita mix into glass then top with lime wedges and sliced fresno peppers.