Presenting a classic and authentic frozen margarita recipe that is perfect for hot summer nights! Snag a whole bag of limes, you can zest the peel for extra zing with salt-rimmed glasses.
To keep the sugars at a minimum, ditch the syrup and replace half or all of the orange liqueur with fresh-squeezed orange juice. To add fruit, replace the correct measure of ice with your favorite tropical fruit or berry.
- ¼ cup flake salt, kosher or sea salt recommended
- Lime zest, from one or two limes
- 4 ounces or ½ cup or 2 double shots of tequila blanco
- 2 ounces or ¼ cup or 2 shots Cointreau
- 2 ounces or ¼ cup or 2 shots fresh-squeezed lime juice, from two to three limes
- 1 ounce or 2 tablespoons or 1 shot of simple syrup or agave, optional (for sweeter margaritas, add up to 4 tablespoons)
- 2 cups of ice or frozen fruit, such as strawberries, pineapple, mangos or a combination
For Lime Salt
- In a small bowl or on a small plate, mix together salt and lime zest.
- Cut one lime into quarters, for rimming glasses.
- To rim glasses, run the flesh-side of a lime wedge around the rim, then dip the top of the glass in the lime salt.
- Store extra lime salt chilled for later use.
For Frozen Margaritas
- If possible, chill your blender pitcher and/or blade a few hours ahead of time.
- Combine the fresh-squeezed lime juice, Cointreau, tequila, simple syrup if using, and ice in a blender.
- Blend all the ingredients until smooth.
- Divide blended margaritas among two salt-rimmed glasses.
Go easy on the ice. In order to prevent the worst frozen margarita blunder - one that is runny and liquified - err on the side of less ice and ample tequila. A heaping cup of ice is the upper limit for one drink.
Freeze Your Glasses
My favorite sommelier secret is to chill glasses you plan to use, one final stopgap to help slow what will become a rapidly melting boozy smoothie.
Homemade Margarita Mix
To make fresh margarita mix with this recipe, triple the recipe with the 3x button on the recipe card. Then combine the lime juice, Cointreau (or Triple Sec), and simple syrup or agave. If you want a "skinny" margarita mix, leave out the simple syrup or use less than called for in the recipe. Store fresh mix in the refrigerator for three to four days. To blend up frozen margaritas with the chilled mix, measure out one cup plus two tablespoons (nine ounces) of the refrigerated mix for two drinks. Add a half of a cup of tequila, and two cups of ice, and blend until smooth.
For frozen margarita mix, pour the mix into ice cube trays. Standard ice cube trays hold about one ounce in each cube, so this should give you about 27 cubes (enough for three batches of two drinks, six drinks total).
The Nutrition Information below is based on the recipe above, as written with 1½ ounces of simple syrup. If you leave out the syrup (most of the sugar), the drinks will have significantly fewer carbohydrates and sugars.
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