Frozen Margaritas Recipe

Chill glasses

Place 4 margarita or rocks glasses in the freezer or fill them with ice water while you make the margarita base so the final drink stays cold longer.

Prepare the rim: pour the coarse salt (or alternative rim mixture) onto a small plate. Run a lime wedge around the outer rim of each chilled glass to moisten it, then dip the rim into the salt, rotating to coat evenly. Set glasses aside.

If you don't have simple syrup, make it quickly: combine 1/2 cup granulated sugar with 1/2 cup water in a small saucepan. Heat over medium, stirring until sugar dissolves. Remove from heat and cool to room temperature. (If using agave nectar, skip this step and use it directly.)

Measure and add tequila, orange liqueur, fresh lime juice, and simple syrup (or agave) to a blender.

Add 6 cups of ice to the blender on top of the liquids. Secure the lid.

Pulse the blender 3–4 times to break up the ice, then blend on high for 20–30 seconds until the mixture is smooth and slushy. If the mixture is too thin, add 1 cup more ice and blend again for 10–15 seconds. If too thick, add 1–2 tablespoons cold water or chilled orange liqueur and pulse once.

Taste and adjust: if it needs more tartness, add 1–2 tablespoons fresh lime juice and pulse to combine. If it needs more sweetness, add 1 tablespoon simple syrup or agave and blend briefly.

Remove chilled glasses from freezer or discard ice water and dry. If desired, run a lime wedge around the glass rim again and re-dip in salt for extra coating.

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

Serve immediately with straws or short spoons. Leftover frozen margarita will melt; store briefly in the freezer and re-blend briefly before serving if needed.