Frozen Margarita Recipe

Prepare glasses (optional)

Place coarse salt on a small plate. Run a lime wedge around the rim of each serving glass, then dip the rim into the salt so it adheres. Set glasses in the freezer to chill while you blend the margarita.

Measure and combine liquids

In a large measuring pitcher or directly into a blender, combine the blanco tequila (6 cups), triple sec (2 cups), fresh lime juice (2 cups), and agave nectar (1 cup). Stir briefly to dissolve the agave as much as possible before blending.

Add ice and blend

Add the ice (16 cups) to a high-speed blender in batches if necessary. Pour the combined liquid over the ice. Pulse once or twice to break up the top layer, then blend on medium-high for 30–60 seconds until the mixture is smooth and slushy. If the mixture is too thin, add additional ice 1 cup at a time and blend until desired consistency is reached. If too thick, add a splash (1–2 tbsp) of cold water or extra lime juice and pulse briefly.

Taste and adjust

Taste a small spoonful. If it needs more sweetness, add agave 1 tbsp at a time and blend briefly. If it needs more acidity, add 1 tbsp fresh lime juice and pulse. Balance until you reach a bright, slightly sweet lime-forward profile.

Portion and serve

Pour the frozen margarita into the prepared chilled glasses, leaving a small gap at the top to avoid overflow. Garnish each glass with a lime wheel or wedge on the rim.

If you didn't salt the rims earlier, run a lime wedge around each glass rim and dip into the salt now. Add a lime wheel or wedge to each glass for presentation.

For a flavored variation, reserve 1 cup of the blended margarita, blend with 1 cup of fresh fruit (strawberries, mango, or watermelon) until smooth, and spoon into the center or top of each glass for a swirl effect.