Tomato marinara frozen margarita with chilli salt

Begin by making the simple syrup. Add the water and the sugar to a pan and bring to a simmer, stirring to dissolve the sugar

Once at a simmer, remove from the heat and set aside to cool

To make the parsley oil, add the leaves and stems to a blender along with the olive oil

Blitz until smooth, then transfer to a pot 

Heat the oil until the solids have separated from the oil, then strain through a fine mesh sieve into a heatproof bowl

Leave to cool at room temperature until lukewarm, then chill in the fridge until needed

Next, prepare the chilli salt for the serving glasses. Mix together the salt, chilli and black pepper on a plate

Take the lime wedge and run it around the edge of each glass. Dip the rimmed glass into the salt mix, then leave to chill in the freezer

To make the marinara sauce, sauté the white onion in the olive oil over a medium heat 

Once just fragrant – but not browned – add in the garlic and leave to cook for a couple of minutes

Next, add in the tinned tomatoes, along with the oregano, salt and pepper

Bring to a simmer and use the back of a spoon to break down the tomatoes

Cook the sauce down for about 10–15 minutes, then tear in a handful of basil leaves and transfer to a bowl

Chill in the fridge until needed

Next make the cocktail base. Add all of the ingredients to a blender along with 300ml marinara sauce, then blitz until it has the texture of a slushie

Divide the base between the rimmed glasses, then garnish with some freshly sliced jalapeño, a drizzle of parsley oil and a slice of lime