Frozen Margarita Recipe
Recipe information
Make Frozen Margarita in just 45m. +coconut, strawberry, passionfruit, prickly pear
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Ingredients
Base Margarita Mix
Fruit & Flavor Purées (four varieties)
Ice & Garnish
Prepare Base Margarita Mix
1. Combine spirits and citrus
In a large measuring pitcher or container, combine the blanco tequila, orange liqueur, fresh lime juice, and simple syrup. Stir or gently whisk until homogenous. Chill in the refrigerator while preparing purées if time allows (10–15 minutes).
Prepare Fruit & Flavor Purées
2. Strawberry purée
Hull and halve about 1 pint fresh strawberries (or use ~1 cup thawed frozen). Place them in a blender and pulse until smooth. If you prefer a seed-free texture, press the purée through a fine mesh sieve. Measure 1 cup and set aside.
3. Passionfruit purée
Slice ripe passionfruits and scoop pulp into a small bowl. If you want a seed-free purée for texture consistency, press pulp through a fine mesh strainer using the back of a spoon to extract juice and flesh, discarding most seeds. Measure 1 cup of strained passionfruit purée (or juice + pulp mixture).
4. Prickly pear purée
If using fresh prickly pears, carefully peel and dice the flesh (wear gloves if needed), then blend until smooth. Pass through a fine sieve to remove small bits if desired. Measure 1 cup of purée. If using prepared prickly pear syrup, reduce additional simple syrup later to taste.
5. Coconut component
Shake or stir the coconut cream (or cream of coconut) to ensure smoothness. Measure 3 fl oz. If using cream of coconut and you want less sweetness, reduce simple syrup in the base by up to 1 fl oz.
Build Frozen Margaritas (makes approx. 8 servings)
6. Rim glasses (optional)
Rub a lime wedge around the rim of each serving glass and dip into coarse salt or Tajín. Set glasses in the freezer to chill while blending.
7. Blend each flavor
For best presentation and distinct flavors, blend each flavored frozen margarita separately. For a single 10–12 oz serving, use the following blending proportions: 1 oz blanco tequila, 0.5 oz orange liqueur, 0.5 oz fresh lime juice, 0.5 oz simple syrup, 1.5–2 oz of the chosen fruit purée (strawberry, passionfruit, or prickly pear) or 1.5–2 oz coconut cream for coconut version, and 1 to 1 1/2 cups ice. Place ingredients in a high-speed blender and blend on high until smooth and slushy, about 20–30 seconds. Adjust ice for thicker or thinner texture.
8. Alternative: Batch blending
To make all four flavors in a batch for 8 servings, divide the Base Margarita Mix proportionally into four 8–oz batches (each batch using 2 fl oz tequila, 1 fl oz orange liqueur, 1 fl oz lime juice, 0.75 fl oz simple syrup). For each flavor batch, add 1 cup of the respective purée (strawberry, passionfruit, prickly pear) or 3 fl oz coconut cream for the coconut batch, plus about 2–3 cups ice per batch. Blend each batch until smooth and slushy.
9. Taste and adjust
Taste a small spoonful of one blended sample. If too tart, add 0.25–0.5 fl oz simple syrup and re-blend. If too boozy, add a splash of cold water or more ice and re-blend. For coconut, if too sweet, add a squeeze of lime and more tequila as needed.
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