Experiment with different combinations to find your favorite flavor. Q: Can I use a different fruit instead of watermelon?Ī: Absolutely! This recipe works well with other frozen fruits like strawberries, blueberries, or pineapple. Just give it a good stir or blend it up again before serving. Q: Can I make this margarita ahead of time?Ī: While it’s best to enjoy your margarita right after making it, you can freeze any leftovers in a sealed container. Q: Can I leave out the alcohol?Ī: Sure! Make it a mocktail! Simply omit the tequila and triple sec and add in extra lime juice or watermelon juice for a non-alcoholic version. You may need to add more ice to achieve the right consistency. Frequently Asked Questions Q: Can I use fresh watermelon instead of frozen?Ī: Yes! You can use fresh watermelon chunks instead of frozen, but the texture may not be as smooth and slushy. You will also need ice and a good blender, plus a few limes, and kosher salt if you like salt on the rim of your glass. And if you find that your margarita is too sweet or too tart, adjust the amount of agave nectar or lime juice accordingly. The best-frozen margaritas should be easy to make, and this recipe fits the bill, with only three main ingredients: tequila, triple sec, and frozen limeade. If you’re having trouble blending your margarita to the right consistency, try adding a splash of orange juice or water to thin it out. Luckily, with just a few key ingredients, you’ll be on your way to creating a drink that will impress even the most discerning of guests. Remember, the quality of your ingredients can make or break a cocktail. Looks pretty refreshing, right? Trust me, it is! Now go whip up a batch and enjoy!īy selecting the freshest ingredients, your frozen watermelon margarita will be bursting with flavor. Using smaller glasses, you could probably get four servings. This recipe makes two fairly large drinks. I also love this drink because you can easily eliminate the liquor and salt rim and you have a really fabulous watermelon cooler. Pour your margarita mixture into your rimmed glasses and garnish with a lime slice.Lightly dip the rim of the glass into the saucer to rim. They taste just like the ones you can get in a restaurant, full of flavor. Rub the edge or your glass with a lime wedge to moisten. Frozen margaritas are an easy recipe to make at home with a blender, ice and margarita ingredients. Put a small amount of salt (or sugar) on a saucer.Place watermelon, tequila, Cointreau, lime juice, simply syrup and ice into a blender.In a small saucepan, bring water, sugar, and orange zest to a boil, stirring constantly. Let me tell you, if you like watermelon, it’s insanely delicious.įor your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below. This is my take on a Watermelon Margarita. Lime wedges: Perch these on the rim of each glass.All right, it’s time for the drink.Or swap the salt out all together for tajin. Kosher salt will do the trick, and feel free to mix it with creative add-ins such as orange zest or cayenne. Coarse salt or flavored salt: Use this to rim the lip of each glass.Fresh fruit (optional): If you’d like to flavor your frozen margarita, you can add fresh fruit like watermelon, strawberry or even dragon fruit.Orange liqueur: Reach for an option like Cointreau.Tequila: As a rule of thumb, 1 cup of tequila serves 4 people (2 ounces of tequila per drink).Sweetener: You’ll want to add something that very easily dissolves – so there’s no graininess – such as superfine sugar, confectioners’ sugar, simple syrup or agave.“It’s best to add an extra 1/4 ounce of lime juice and sweetener to your frozen margarita for a perfectly balanced beverage.” Why? “The very cold temperature of the drink will actually dull the overall taste,” Neal says. Freshly squeezed lime juice: Frozen margaritas are best served slightly sweeter and more acidic than regular ol’ margaritas.Not only will crushed ice give you that desired frothy texture, but also it will also save the blades from becoming dull. Crushed ice: Neal suggests starting with crushed ice rather than whole cubes.
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