help! what’s the best frozen margarita recipe?
I’m wondering if you have a good recipe for frozen margaritas. I’ve made them every way possible (with mix, without mix) and they never have the same quality or taste of one I could buy in a restaurant. What am I doing wrong? — Mary Beth, Lexington, KY
Hi Mary Beth! Thanks for your questions. Frozen margaritas are a skill indeed. Honestly, we prefer them on the rocks, but frozen can be a blast when you have seasonal fruits and such to blend in. We’ve used this recipe from Martha with success. Of course, she weighs on the side of NO MIX, and we’d have to agree. The mix of fresh limes with Cointreau is perfect. What you really need is a good blender! Chop up the ice first, and then blend your other ingredients in separate pitcher — tasting along the way — before blending together. This recipe from Myrecipes.com, recommends skipping the ice, but freeze everything else for eight hours, and also says frozen limemade can work. We’ve made margaritas using Santa Cruz Organic Limemade. It’s perfectly sweetened and so easy! Once you’ve mastered the basic one, it’s time to get creative. You can add just about any flavor to a frozen margarita — we’re in favor of berries of all kinds. This cucumber margarita recipe sounds mighty tempting!
Does anyone else have a fool-proof way to make frozen margaritas? Please let us know!
June 14th, 2007 at 8:53 am
tried and true margaritas:
8 oz tequila
2 oz triple sec
6 oz frozen limeade (half of the container)
4 oz lemon-lime soda
healthy dose of fresh lime juice
4-5 cups of ice (based on how big your blender is)
sometimes i throw in a splash of corona with the soda, just to give it even more fizz…
June 14th, 2007 at 9:13 am
This isn’t a frozen margarita recipe, but it’s one worth mentioning nonetheless. Especially if you want something quick and easy to make.
http://columbusfoodie.blogspot.com/2006/03/hands-down-best-margarita-recipe-ever.html
June 14th, 2007 at 12:10 pm
I used to fill in for the bar tender occasionally when I worked in a restaurant a few years ago- and I can’t stress enough the importance of a good blender making the difference. Most home blenders just won’t cut it. If you really do want to make frozen drinks at home on a regular basis you may just want to invest the money in a blender specifically for that purpose.
June 14th, 2007 at 12:34 pm
i only drink them on the rocks, but a good friend of mine uses egg whites to make them extra frothy. i think she uses the limeade, but i’m not sure of the proportions.
June 14th, 2007 at 3:56 pm
Even easier, foolproof and delish…
Fill blender with ice, add half a can of frozen limeade, 2/3 cup tequila, 1/3 cup triple sec and blend until done. Drink immediately and often.
June 20th, 2007 at 7:26 am
I second Miriam’s recipe. It’s easy, cheap, and works fantastically. I stumbled across the recipe on my own when limeade was all that was in the house and I was floored. Perfect consistency and flavor!
June 24th, 2007 at 3:54 pm
I’ve had good luck skipping the ice and freezing them in an ice cream maker. Takes a bit more planning, but I think they’re better than using the blender.
July 15th, 2007 at 9:11 pm
Magaritaville frozen concoction blender (shaves the ice before blending) Island Oasis Margarita mix , tequila, triple sec…:)
May 27th, 2008 at 5:31 am
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June 11th, 2009 at 3:49 am
A third vote for miriam’s recipe! Thanks MUCH miriam!
I tried a similar recipe adding lemon-lime soda and it made the lime flavor a little too bland. Alcohol taste really stuck out… Tequila / triple sec ratio didn’t seem quite right…
This recipe really is delicious! The balance of lime, tequila, and triple sec is the most perfect I’ve tasted and you couldn’t ask for an easier recipe.
Note… When he says 1/2 can of frozen limeade concentrate, he means half a 12-ounce can or a whole 6-ounce can. I mix the alcohol and frozen limeade first, then fill the rest of a 5-cup blender with ice. My new blender is 6-cup, so I have to be careful not to add too much ice or it can get really thick for pouring and drinking. I keep my tequila and triple sec in the fridge… don’t know if that helps much or not. Mine came out perfect though…
If you’re in the market for a blender… I just bought a Hamilton Beach Classic Chrome. It’s amazing and not too pricy. Perfect, incredibly fine, slushy texture. No larger ice chunks at all. It’s one of the few blenders capable of of making slushy drinks thicker than you’d even want them and still moving the entire contents of the blender through the blades. From what I’ve read about the texture of the ice out of those fancy Margarita ice shaving machines, this is even better, cheaper and more versatile.
June 16th, 2009 at 3:02 am
I’ve forgotten the exact measurements (since we’re at the point where we add it by sight and personal taste), but here’s how we make our margaritas:
- agave nectar (about 2 table spoons)
- tequila (a shot)
- lime juice (nelly and joe’s key lime juice has given the best results) (like two shot full)
- bit of water (a shot)
- ice
-shake or blend and enjoy!
February 4th, 2010 at 9:55 pm
Simple
1 frozen 10oz.can bacardi margarita mixer
1/2 can gold tequila your choise on brand i choose Jose
1/2 blender or a little more ice to thickness you choose
Mmm Mmm good