The best way to make frozen margaritas: Just put margarita ice cubes in a blender! Mix things up by trying one of our flavored Smoky Orange, Sweet and Spicy Lime or Tangy Hibiscus salts.
Mix 1 1/2 cups water, the orange liqueur, lime juice and superfine sugar in a pitcher. Pour the mixture into ice cube trays and freeze for 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 in a blender with 2 ounces tequila. With the motor running, add 6 to 7 regular ice cubes, one at a time, until slushy. Pour into the prepared glasses.
Smoky Orange Salt
Grate the orange zest onto a microwave-safe paper towel-lined plate. Microwave until the zest is dry, tossing every 30 seconds, about 1 1/2 minutes.
Transfer the dried zest to a spice grinder along with the smoked paprika and 1 teaspoon kosher salt. Process until combined, then mix with 1 1/2 tablespoons more kosher salt.
Sweet and Spicy Lime Salt
Grate the lime zest onto a microwave-safe paper towel-lined plate. Microwave until the zest is dry, tossing every 30 seconds, about 1 1/2 minutes.
Transfer the dried zest to a spice grinder along with 1 teaspoon kosher salt. Process until combined, then mix with the cayenne, sugar and 1 more tablespoon salt.
Tangy Hibiscus Salt
Using a spice grinder, process the hibiscus flowers until powdery, then mix with the kosher salt.
Tools You May Need
Photograph by Levi Brown
Courtesy of Food Network Magazine
Tools You May Need
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