Frozen Margaritas
- Level: Easy
- Yield: 6 frozen margaritas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 458
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 59
- Dietary Fiber
- 3
- Sugar
- 50
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 701
- Total: 6 hr 25 min
- Active: 25 min
Ingredients
1 1/4 cups orange liqueur (such as Cointreau)
1 1/4 cups fresh lime juice
2/3 cup superfine sugar
Lime wedges, for the glasses
Coarse salt or flavored salt, for the glasses (recipes follow)
12 ounces tequila
Smoky Orange Salt
3 oranges
1/8 teaspoon smoked paprika
Kosher salt
Sweet and Spicy Lime Salt
4 limes
Kosher salt
Large pinch cayenne pepper
1 tablespoon sugar
Tangy Hibiscus Salt
2 tablespoons dried hibiscus flowers
3 tablespoons kosher salt
Directions
- 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.