Start to Finish: 15 minutes preparation; 8 to 24 hours waiting time
The perfect, frosty, slushy margarita is a work of art, especially during hot, humid summer days. To get the perfect blend of ice cold, sour, sweet and a little salty, do some advance preparation. This recipe, adapted from Serious Eats and bon appetit, relies on exact proportions and planning to produce the ideal margarita that is 100 percent homemade -- except for the alcohol of course.
- 7 tablespoons of fresh lime juice, roughly 8 to 10 limes
- 1/4 cup white sugar
- 1/4 cup water
- 2 teaspoons salt, plus more for garnish
- 6 ounces tequila
- 6 ounces orange liquor, such as triple sec or Cointreau
- 3 cups ice cubes or chips
- Lime slices or wedges
Heat the water and sugar over medium-low heat until the sugar fully dissolves to make a simple syrup. Stir and let it rest until it reaches room temperature.
Combine the alcohol, lime juice, salt and water and sugar mix in a resealable container and place it in the freezer for a minimum of eight hours -- ideally, freeze it for 24 hours prior to using. The mix, if stored in an airtight container, can keep indefinitely in the freezer.
Rub the rim of four drinking glasses with a wedge of lime and dip it into a dish of salt.
Combine the ice cubes and frozen mix in a blender, blending it on the highest setting until it is frosty and slushy. You may need to pulse the blender and push down ice chips to ensure an even, smooth texture.
Pour the drink into the prepared glasses, garnish each glass with a wedge or slice of lime and serve immediately.
Add 1/4 cup of fresh herbs to the mix before blending the drink. Mint leaves, basil leaves or even rosemary make refreshing additions to your margarita.
For a slightly sweeter margarita, replace a third of the lime juice with fruit juice, such as orange mango or pineapple. Stick with juices that are a little tart, and avoid too-sweet or creamy juices, like apple juice or coconut milk, for optimal results.