Frozen Margarita Recipe

Salt the rim

Pour the kosher or coarse sea salt onto a small shallow plate. Rub a lime wedge around the rim of each chilled margarita glass, then dip the rim into the salt, rotating to coat evenly. Set glasses aside to dry while you make the drink.

In a medium pitcher, combine 1 cup fresh lime juice, 1/4 cup fresh lemon juice, 1/2 cup orange liqueur, 1/2 cup agave syrup, and 1/2 cup cold water. Whisk until the agave is fully incorporated and the mixture is homogenous. Taste and adjust sweetness—add up to 2 tablespoons more agave if you prefer a sweeter profile.

Chill the mix briefly in the refrigerator for 10–15 minutes if you have time; this helps the blender make a smoother frozen texture.

Add 1/2 cup of the prepared margarita mix and 1/4 cup blanco tequila per serving to a blender. For a batch sized to the ingredient list above (makes 6 servings): add the full 2 cups blanco tequila, all of the margarita mix from the pitcher, and 8 cups of ice to a large-capacity blender.

Secure the lid and start the blender on low for 10 seconds to break up the ice, then increase to high and blend 20–40 seconds until smooth and slushy. If mixture is too thick, add 1–2 tablespoons cold water (or an additional splash of margarita mix) and pulse again. If too thin, add 1 cup more ice and re-blend.

Taste a small spoonful and adjust: if too boozy, add up to 1/4 cup extra margarita mix; if too tart, add 1–2 tablespoons agave and blend briefly.

Spoon or pour the frozen margarita into the prepared salted-rim glasses, filling to the top. Garnish each glass with a lime wheel or wedge on the rim.

Serve immediately with a straw and enjoy.