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Frozen Margaritas

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This Classic Frozen Margarita Recipe is slushy, frosty, and delicious! So simple and easy to make restaurant-quality frozen margaritas right in your own kitchen. Is it the perfect cocktail for cooling down and relaxing on those hot, sunny days.

White, frozen cocktails in three margarita glasses with salted rims and garnished with lime wheels.

The traditional ingredients in a Margarita are tequila, Cointreau, and lime juice…that’s it! I prefer mine blender so that is what we are doing today! If you would prefer a Classic Margarita on the Rocks, head on over to that post.

Looking down on a frothy frozen cocktail in a salt-rimmed margarita glass with a lime wheel garnish.

Cabo Wabo and Jose Cuervo Silver are my go-to tequila brands, and I have included both lime wedges and wheels as options to garnish your cocktail along with some course salt.

Lime juice, tequila, orange liqueur, lime garnish, coarse salt and ice cubes.

Margaritas seemed like the perfect way to kick off Hispanic Heritage Month, which starts today. I don’t know if it is because I grew up in Southern California, but Mexican food has always been one of my favorites!

How to make a Frozen Margarita:

Fill glasses with ice and water to chill. Pour out ice and water. Rub lime peel around the rim of glasses…

A hand rubbing a squeezed lime around the edge of a margarita glass.

and dip into course salt. Set aside.

A margarita glass with the rim in a small plate filled with coarse salt.

Pour the tequila, orange liqueur, lime juice, and ice into a blender.

Ice, lime juice, tequila, and orange liqueur in a blender.

Blend until thick and frothy. Pour into salt-rimed glasses and serve immediately.

Tips and Tricks for making Margaritas:

If you do not need or want to finish all of the margaritas in the blender, just pour them into a zipper-top freezer bag and put it in the freezer for another time.

Freeze leftover margaritas in a zipper top bag until ready to use

Alcohol does not freeze, so they will remain slushy and more like a true frozen margarita. This is also a great way to make them ahead of time for a party!!

Tools used to create this recipe:

More delicious Margarita recipes:

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

A frozen blended margarita garnished with a lime wheel in a thick margarita glass.

Frozen Margaritas

This Classic Frozen Margarita Recipe is slushy, frosty, and delicious! So simple and easy to make restaurant-quality frozen margaritas right in your own kitchen.
5 from 1 vote
Print Rate
Course: Drinks
Cuisine: Mexican
Keyword: tequila, lime, juice, recipe, orange, liqueuer, Cointreau, mexican, cinco de mayo, party
Total Time: 10 minutes
Servings: 4 Servings
Calories: 206kcal
Author: Lisa Johnson

Equipment

  • Blender

Ingredients

  • .75 cups fresh lime juice
  • .75 cups high-quality silver tequila Jose Cuervo, Cabo Wabo
  • 0.5 cups orange liqueur Cointreau, triple sec
  • 4 cups crushed ice use 6 cups for extra thick and frozen
  • course salt
  • lime wedges or wheels to garnish

Instructions

  • Fill glasses with ice and water to chill. Pour out ice and water. Rub lime peel around the rim of glasses and dip into course salt. Set aside.
  • Pour tequila, orange liqueur, lime juice, and ice into a blender.
  • Blend until thick and frothy. Pour into salt-rimed glasses and serve immediately.

Notes

  • When you are finished squeezing the juice out of the limes, set aside the rind to use on the edge of the glass.
  • If you do not need or want to finish all of the margaritas in the blender, just pour them into a zipper top freezer bag and put it in the freezer for another time.

Nutrition

Calories: 206kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 63mg | Fiber: 1g | Sugar: 10g | Vitamin A: 23IU | Vitamin C: 14mg | Calcium: 14mg | Iron: 1mg

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4 Comments

  1. You just can’t beat a classic margarita made with fresh-squeezed lime juice! I love your tip to keep the mixture in a baggie in the freezer for a slushy consistency and to be party-ready, but I’m afraid your post has me pining for summer again… 😉

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