Cinco de Mayo is almost here, and I couldn’t let go of this theme without a margarita recipe!
I have to tell you, margaritas hold a special place in my heart. When I first moved from Central Wisconsin to the “big city” of Madison, I was a senior in college and joined a high school friend and her roommates in their bachelorette pad. I vividly remember their reaction when they realized I came with a blender and about 15 pints of frozen strawberries from my parents’ berry patch. What a fun party THAT was!
(I’m pretty sure that’s not what Mom had in mind when she gave me those berries…)
Another memory from my youth was that my parents liked to make Brandy Slush —a yummy mixture of brandy and mixers that was mixed up and frozen in an ice cream bucket. The alcohol kept it from freezing solid, so you could scoop out a slushy drink whenever needed. So refreshing in the summer!
I am not a brandy drinker; therefore, I pushed this drink-memory to the back of my brain, but when it recently resurfaced, I started to wonder whether anyone had developed a Margarita version. Well, of course, someone has. The version I tried was from Culinary Hill, and even though I was fully prepared to make some changes, I can tell you I loved it instantly.
The beauty of this beverage is that you can make a batch and it will be fine in the freezer if you just want one drink at a time or plan to serve it at a gathering. The slushy quality means it is very cold and will melt just as you need it to on those hot summer days.
And when it’s melting too fast? Just add more slush, and it’s good go to!
The recipe I am posting is for a full batch, which fills up a one-gallon ice cream tub. I made a half batch to go in a smaller container (so it fits in my upstairs freezer for easier access!), and it translated very well.
- 1 12-oz can limeade concentrate
- 2 cups tequila
- 1 cup orange liquer
- 1 2-liter bottle of lemon-lime soda
- In an empty one-gallon ice cream pail (or similar sized container) pour all ingredients and stir to combine.
- Cover and place in a freezer for at least 8 hours, preferably overnight.
- To serve, remove container from freezer and place slush into your glasses using an ice cream scoop.