Ingredients
1 cup sugar
1/2 cup plus 2 Tbsp. fesh lime juice, plus zest for garnish
1 1/2 tsp. minced fresh rosemary
3/4 cup fresh papaya purée (about 1/3 of an average Mexican papaya
3/4 cup tequila blanco
Crushed ice
Preparation
Bring sugar and 1 cup water to a boil, stirring to dissolve. Boil for 2 minutes and pour 1/2 cup syrup into a serving pitcher. Add lime juice and 1/2 cup cold water to the same pitcher. Put remaining 1/2 cup syrup in a bowl with rosemary and let steep 15 min. Strain Rosemary syrup into lime syrup and throw away the rosemary solids. Cover and chill. Put the papaya purée in a blender with the tequila and blend. Pour this mixture into the rosemary-lime syrup and whisk.
Pour into 4 wine glasses with ice and garnish with lime zest. You can always blend the ice in with the tequila and papaya for a more slushy drink.
