Ah, the frozen margarita. Staple of the Texas summer. Impoverisher of parents. Destroyer of cheap blenders. What would we do without you?
Be unfortunately sober, that’s what.
While I love frozen margaritas, I hate leaving my house. And there just didn’t seem to be a way to make margaritas without buying a new blender every time, which gets expensive rather fast. Then I had the bright idea of making them in my ice cream machine. I added a couple cups of water to the classic margarita recipe and gave it a shot. The result? The best margarita I had ever tasted. Now, I have the best of both worlds!
- 1 cup freshly squeezed lime juice
- 1/2 cup sugar
- 1 cup tequila
- 1/2 cup triple sec or brandy
- 3 cups water
- margarita salt and lime wedges for garnish
Please note, for this recipe you need at least a 1.5 quart ice cream maker.
Put the half cup of sugar and one cup of the water into a small saucepan and put it on the stove. Cook this into simple syrup, reduce it to about a cup, and set it aside to cool.
Juice your limes. It takes me about 10 limes to get a cup of juice.
Look at your boozes. If you’re using a silver tequila, add triple sec. If you’re using a gold or reposado tequila, use brandy. Personally, I use silver El Amo, which is cheap yet not nasty.
When the syrup is cool, combine it in a pitcher with the lime juice, tequila, triple sec (or brandy), and the remaining two cups of water. Those two cups of water are very important. They make the ice in your frozen margarita. Don’t omit them.
Put the pitcher in the refrigerator for several hours.
When the mixture has chilled, get out your ice cream maker and set it up. With the machine running, pour in your margarita mix. In 30 minutes, you will have perfect frozen margaritas. Enough for a small party. And if there’s only one or two of you… they keep very nicely in the freezer!
But be warned – these are significantly stronger than the ones you get in restaurants.