Frozen Margarita Recipe

chill glasses (optional)

Place four margarita or rocks glasses in the freezer for 10–15 minutes to chill while you prepare the cocktail. This step is optional but helps keep the frozen margaritas colder longer.

prepare salt rim

Pour the kosher or margarita salt onto a small plate and spread into an even layer. Run a lime wedge around the rim of each glass to moisten, then dip and twist each rim into the salt to coat. Set coated glasses aside on a tray.

juice limes

Cut 3–4 limes and juice until you have about 4 oz (roughly 1/2 cup) of fresh lime juice. Strain through a fine-mesh sieve if you prefer no pulp.

combine ingredients

In a high-powered blender, add 6 oz tequila, 2 oz orange liqueur, 4 oz fresh lime juice, 1 oz simple syrup (or agave nectar), and 6 cups of ice. If you want a slightly fruitier or sweeter drink, add an extra 1/2 oz simple syrup or a splash of orange juice.

blend to slush

Start the blender on low to break up the ice, then increase to high and blend until smooth and slushy, about 20–45 seconds depending on blender strength. Stop and pulse once or twice if needed to avoid overheating the motor. The texture should be pourable but thick—like soft-serve.

adjust balance

Taste a small spoonful and adjust sweetness or acidity if needed: add 1/4–1/2 oz simple syrup if too tart, or 1/4 oz lime juice if too sweet. Briefly pulse to combine any additions.

serve

Pour the frozen margarita into the prepared salt-rimmed glasses, filling each evenly. Garnish each glass with a lime wheel or wedge on the rim.

Fruit variations: for strawberry margaritas, replace 1–2 cups of ice with 1 cup frozen strawberries and reduce ice accordingly; for mango or peach, use 1 cup frozen fruit. Non-alcoholic version: replace tequila and orange liqueur with 8 oz fresh limeade or a mix of lime juice and orange juice and omit alcohol. Make-ahead: blend base slightly thicker and keep in freezer-safe container; re-blend briefly before serving.