Mix 1 1/2 cups water, 1 1/4 cups each orange liqueur and fresh lime juice and 2/3 cup superfine sugar. Freeze the mixture in ice cube trays at least 6 hours (you should get about 32 ice cubes). Moisten the rim of each glass with a lime wedge or water, then dip in coarse salt. For each drink, puree 6 to 7 margarita ice cubes with 2 ounces tequila in a blender. With the motor running, add 6 to 7 regular ice cubes, one at a time, until slushy. Pour into the prepared glasses.
Dress up your margaritas with flavored salt. Each batch makes enough for 6 drinks.
Photograph by Levi Brown
Smoky Orange Salt: Microwave the grated zest of 3 oranges on a paper towel-lined plate, tossing every 30 seconds, until dry, about 1 1/2 minutes. Grind in a spice grinder with teaspoon smoked paprika and 1 teaspoon kosher salt. Mix with 1 1/2 tablespoons kosher salt. Sweet and Spicy Lime Salt: Microwave the grated zest of 4 limes on a paper towel-lined plate, tossing every 30 seconds, until dry, about 1 1/2 minutes. Grind in a spice grinder with 1 teaspoon kosher salt. Mix with a large pinch of cayenne and 1 tablespoon each sugar and kosher salt. Tangy Hibiscus Salt: Grind 2 tablespoons dried hibiscus flowers (also called Jamaica flowers; available at Latin American markets and health-food stores, or at mexgrocer.com) in a spice grinder until powdery. Mix with 3 tablespoons kosher salt.
Recipe courtesy Food Network Magazine
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