Small plate: You’ll need this when it’s time to rim the glass.Salt: The flavor and grain size of Kosher salt works best, but sea salt is fine.Lime wedge: The lime wedge serves two purposes-rimming and garnishing.Margarita glass: A variant of the classic coupe, a margarita glass has a long stem and a curved bowl.
But if you want an extra sugary kick (and, if you love the frozen margs straight off your local Mexican restaurant’s menu, you probably do), mix up a quick simple syrup.
But, if you must use bottled lime juice, that’ll get the job done too. Orange liqueur: Triple sec, Grand Marnier, Cointreau, and curaçao are all perfectly acceptable options.Whether the tequila sets you back $100 or $10, it's your margarita-your margarita, your rules. We recommend a balance between quality and budget consciousness (like this $24 Tres Agave Blanco), but there’s no rule against using the bottom shelf stuff. It is worth noting, however, that pre-crushed ice will likely get you to your desired consistency quicker and will be easier on your blender blades. Ice from your freezer, an ice tray, or the grocery store will work just fine for our purposes. If you regularly use your blender to make smoothies with ice or frozen fruit, you’re good to go. If it’s too weak, you’ll end up with A.) a chunky, unpleasant marg and/or B.) broken blender blades. Blender: Choose a blender that’s powerful enough to blend ice.Lastly, garnish with a slice of lime and get to sipping. Now you could a) stick a extra long straw into the pitcher and walk around with your pitcher-o-margs or b) pour it in to your chilled, salty rimmed glasses. Side note: I could eat this with a spoon.įinally, secure the lid and blend until smooth. Next add 1 cup tequila and ice to the pitcher of your blender. Then dip each rim into a shallow plate of margarita salt. Totally unsure if that would happen, so it’s just precautionary.īefore making the margaritas, remove the chilled glasses and lightly wipe the edge of the glass with a wedge of lime. I set them on parchment so they don’t freeze/stick to the bottom of my pull out freezer. The classic cocktail includes smooth blanco tequila, freshly squeezed lime juice, orange liqueur, and simple syrup. This recipe is a frozen version of my Classic Margarita Recipe, made with only 4 ingredients My favorite part about. If you have 30 minutes, rinse your margarita glasses and let the excess water drip off before placing them int your freezer. A frozen margarita is a frosty twist on the classic on the rocks recipe blended with ice and lime zest. It’s cold, it’s slushy, it’s refreshing and boozy it’s my favorite frozen margarita recipe This frosty marg is a savior when it’s sweltering outside and a regular drink just won’t do. And if you’re worried about high-fructose corn syrup, there are brands of limeade out there like Old Orchard without it.Īlso, also meet my favorite tequila. The limeade should also come straight from the freezer. I keep my tequila in the freezer to keep it ice cold. Everything should be chilled or frozen beforehand. To Make Frozen Margarita Slush You Will Need:įirst gather all your ingredients. Simply open a can of limeade (not so from scratch but🤫) and puree with ice and tequila.
This frozen margarita slush recipe is great for when you have last minute plans and/or don’t feel like juicing a million limes. Typically I get margaritas on the rocks, however every once and again – especially when it’s hot outside, I’ll go for a margarita slush or slushy. The salty-sweet combo is pure perfection and just about my favorite thing. And I really love margaritas with salt around the rim. Because one can never be too prepared.įirst, let me just say I love margaritas. Have guests coming and need margaritas asap? This Frozen Margarita Slush recipe is the answer to your prayers! Tequila, frozen limeade concentrate, ice and margarita salt is all you need to whip these frosty adult beverages up in minutes.Ĭinco de Mayo is only a few days away, so over the weekend I refreshed my marg making skills.
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