Frozen Margarita

By Rosie Schaap

Updated May 29, 2024

Frozen Margarita
Rating
4(423)
Comments
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Blended with ice and sweetened up, a frozen margarita is relief in a glass on a hot summer day.

Featured in: Frozen Margarita

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Ingredients

Yield:4 to 6 drinks
  • 8ounces blanco tequila
  • 1cup lime juice
  • 4ounces triple sec, preferably Cointreau
  • 2ounces simple syrup
  • 4cups ice
  • Lime wheels or wedges, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

167 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 8 grams sugars; 0 grams protein; 13 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put all ingredients in a blender. Blend until slushy, adding more ice as necessary. Pour immediately into tall glasses. Garnish with lime wheels or wedges.

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Ratings

4 out of 5
423 user ratings
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Comments

Steve Hoge

Having upgraded our Osterizer to a Vitamix, we've arrived at the point of foregoing lime juicing for Margaritas as a waste of time & nutrients. Instead of all that squeezing, we quickly strip the rind off uncut limes with a veg peeler and throw the whole naked fruit into the blender, pre-blending a bit before the final addition of ice. The acrid characteristic of the lime rind adds a more ascetic - dare I say "adult" - aspect to the drink; temper with more syrup if you like.

RODRIGO FLINT

Simple syrup? Whazzat?

Edie

A dash of agave syrup is a really good (more authentic?) substitute for the simple syrup.

jf67

Everything ingredient-wise was great but needs more ice to keep the icy suspension and not separate ice at top and liquid at the bottom of the glass.

Tessa

On a day nearing 100 degrees in California, this is nectar of the gods.

Marg Lover

Any ideas on how to covert this recipe to be made in an ice cream freezer? I assume add water instead of ice. It how much?

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