Frozen Margarita Recipe
FROZEN OR ON-THE-ROCKS
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Ingredients
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Frozen Margarita
Optional variations / adjustments
Method
Frozen Margarita
- 1
Prepare the glass
Run a lime wedge around the rim of a margarita or rocks glass. Pour the coarse salt onto a small plate, then dip the glass rim into the salt to coat. Set the glass aside on a flat surface.
- 2
Juice the lime
If using fresh limes, squeeze enough limes to measure 1 ounce (about one medium lime). Strain to remove seeds and excess pulp if desired.
- 3
Combine ingredients in blender
Add 2 oz blanco tequila, 1 oz triple sec, 1 oz fresh lime juice, and 0.5 oz simple syrup into a blender. Add 1.5 cups of ice (use slightly more if you want a stiffer frozen texture).
- 4
Blend
Start the blender on low to break up the ice, then increase to high and blend until smooth and slushy, about 20–40 seconds depending on blender power. If the mixture is too thin, add a little more ice and pulse 5–10 seconds; if too thick, add 0.25–0.5 oz water, lime juice, or orange liqueur and pulse briefly.
- 5
Taste and adjust
Taste the frozen margarita and adjust sweetness or acidity as needed: add 0.25–0.5 oz simple syrup or agave if too tart, or an extra 0.25 oz lime juice if too sweet. Blend briefly to incorporate adjustments.
- 6
On-the-rocks option
- 7
To make the drink on-the-rocks instead of frozen, combine 2 oz tequila, 1 oz triple sec, 1 oz fresh lime juice and 0.5 oz simple syrup in a shaker filled with ice. Shake vigorously for 10–15 seconds until well chilled. Strain into a salt-rimmed glass filled with fresh ice. Garnish with a lime wheel.