Roll limes and lemons on the counter to loosen juices. Cut and juice enough limes to yield 2 cups (about 16–20 limes depending on size) and enough lemons to yield 1/2 cup. Strain the juices through a fine mesh sieve into a measuring pitcher to remove pulp and seeds.

Make simple syrup (if not ready-made)

Combine 1 cup water and 1 cup granulated sugar in a small saucepan. Heat over medium, stirring until sugar dissolves. Bring just to a simmer for 1–2 minutes, then remove from heat and cool to room temperature. Refrigerate until cold. If you already have simple syrup, use the measured amount cold.

Combine mix

In a large pitcher, whisk together the strained lime juice, lemon juice, cooled simple syrup, 3 tablespoons orange liqueur, and 1 teaspoon fine sea salt until the salt is dissolved. Taste and adjust: for a brighter cocktail add up to 2 tablespoons more lime juice; for sweeter, add up to 2 tablespoons more simple syrup.

Alcohol & Serving

Add tequila

To the pitcher with the margarita mix, pour in 3 cups of blanco tequila. Gently stir to combine. Chill the pitcher in the refrigerator for at least 30 minutes if serving later; the flavors meld and the drink will be cold.

Prepare glass rims

Pour 2 tablespoons coarse salt onto a small plate. Rub a lime wedge around the rim of each glass to moisten, then dip the rim in the salt to coat. Set glasses aside.

Serve on the rocks (recommended)

Fill a large serving glass or individual margarita glasses with ice (about 1–1.5 cups per serving). Stir the pitcher once and pour margarita over the ice, leaving room for garnish. Garnish each glass with a lime wheel and optional orange slice.

Make frozen (optional)

If you prefer frozen margaritas, in a blender add 2 cups ice per 1 cup margarita mixture. For a large batch, blend in 2–3 batches: combine 2 cups of the margarita mixture from the pitcher with 2 cups ice; blend on high until slushy. Pour into prepared, salted glasses and garnish. Repeat until all mixture is used.

Adjust and store

If the margarita seems too strong, stir in additional cold water or more simple syrup, 1–2 tablespoons at a time, until balanced. Leftover margarita mixture (without ice) keeps refrigerated in a sealed container for up to 3 days; stir before serving.