Frozen Margarita
Updated May 29, 2024
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8ounces blanco tequila
- 1cup lime juice
- 4ounces triple sec, preferably Cointreau
- 2ounces simple syrup
- 4cups ice
- Lime wheels or wedges, for garnish
Nutritional analysis per serving (6 servings)
167 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 8 grams sugars; 0 grams protein; 13 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Put all ingredients in a blender. Blend until slushy, adding more ice as necessary. Pour immediately into tall glasses. Garnish with lime wheels or wedges.
Private Notes
Comments
Having upgraded our Osterizer to a Vitamix, we've arrived at the point of foregoing lime juicing for Margaritas as a waste of time & nutrients. Instead of all that squeezing, we quickly strip the rind off uncut limes with a veg peeler and throw the whole naked fruit into the blender, pre-blending a bit before the final addition of ice. The acrid characteristic of the lime rind adds a more ascetic - dare I say "adult" - aspect to the drink; temper with more syrup if you like.
Simple syrup? Whazzat?
A dash of agave syrup is a really good (more authentic?) substitute for the simple syrup.
On a day nearing 100 degrees in California, this is nectar of the gods.
Any ideas on how to covert this recipe to be made in an ice cream freezer? I assume add water instead of ice. It how much?
Since you asked: Don’t add whole limes because it will make it incredibly bitter and, frankly, incorrect.
Advertisement