On a hot day, you sometimes just need a little liquid relief. And there’s no better way to relax than with a frozen margarita.
Tart and sweet, with that distinct tequila taste, a margarita is a perfect thirst quencher.
Blending it with ice makes it thick, slushy and super cold. Add a salt rim and a few chips to nibble on and you are all set!
This recipe makes a little more than two margaritas, so you don’t have to drink alone.
Unless you’d rather, of course. In that case, you’ve got plenty!
Why I love this recipe
Well, not to be too obvious, but I do love margaritas. I’ve already published 5 different versions on this blog, so I thought it was about time I made a more traditional version.
I am not alone in my love of margaritas. It is consistently regarded as one of the most popular drinks in America. Most alcoholic beverages have 2 types of flavors, like sweet and sour. A margarita, thanks to its garnished rim, adds salt to the mix. This flavor trifecta makes it completely delightful to drink!
How to make a frozen margarita
For most cocktails, you add the ingredients to a cocktail shaker and mix before pouring into your glass. For a frozen margarita, you need a blender.
Add the ingredients to a blender with a bunch of ice. Blend to crush the ice and form a slush-like consistency. If the mix still seems a little watery, you can always add more ice and blend again. It’s just that easy!
Those blenders are great, aren’t they? Well, I don’t have one. I use my regular Oster blender and have no issues breaking up the ice. There’s a really good chance that whatever blender you already have is going to work just fine.
Blanco, or silver tequila, is recommended for mixed drinks. It is the least aged and therefore least expensive of tequilas. So find a good brand that you enjoy. I favor either Milagro or 1800 tequila.
You can, but you might find you need more. This recipe is based upon using fresh-squeezed lime juice, which is preferred for its fresh and tart taste. If you use bottled lime juice, start with the amount specified but be prepared to make adjustments, based upon your personal taste.
Simple syrup is a mix of equal parts sugar and water, heated to dissolve the sugar. This can be done in a saucepan on the stove top and kept in the fridge in a jar. For small amounts I simply heat ¼ cup of water with ¼ cup sugar in the microwave and stir well to dissolve the sugar. Allow to cool before using. You can also find simple syrup for sale in some stores. I like to use agave syrup as an easy substitute, especially for margaritas.
Other margarita recipes
- Margarita slush – for when you want to make a whole big batch ahead of time
- Peach-mint margarita – for when im-peach-mint is on your mind
- Keto margarita – for when you just need a skinny version
- Pineapple coconut margarita – for when you can’t decide between a Pina Colada and margarita
- Firecracker margarita – for when you’re feeling patriotic
- Devil’s margarita – for Halloween, or just because you feel devilish!
- 4 ounces tequila silver
- 2 ounces lime juice fresh squeezed
- 2 ounces Cointreau or triple sec
- 1 ounce simple syrup or agave syrup
- 2-3 cups ice
- Lime wheels or wedges for garnish
- Prep glasses by wetting the rim and then dipping in salt.
- Place all ingredients in a blender. Blend until slushy, adding more ice as needed.
- Pour immediately into prepared glasses. Garnish with lime wedges or wheels as desired.
Nutrition values are estimates only, using online calculators. Please verify using your own data.