How To Make the Ultimate Frozen Margaritas
- 6 to 7
- 1 cup
- 1 cup
- 8 ounces
100% agave silver or blanco tequila
- 4 cups
ice (20 ounces), divided
Kosher salt (optional)
Lime wedges, for serving
Citrus reamer or juicer
Ice cube trays
Gallon-sized zip-top bag
Small, rimmed plate
Zest and juice the citrus: Peel 3 (2-inch) strips of zest from 1 lime with a vegetable peeler. Juice the limes until you have 1 cup of juice. Peel 1 (4-inch) strip of zest from the orange. Juice the orange until you have 1/4 cup of juice.
Make a citrus simple syrup: Combine the sugar, water, lime zest, and orange zest in a small saucepan over medium heat. Stir until the sugar dissolves. Remove from the heat and cool.
Mix and freeze the limeade concentrate: Stir the reserved lime and orange juices into the simple syrup. Pour into ice cube trays and freeze until solid.
Salt the glasses: If desired, fill a small, rimmed plate with about 1/4 cup of kosher salt. Cut through the center of 1 lime wedge and run the flesh of the lime wedge around the rim of each margarita glass to moisten. Invert each glass into the salt so that the salt coats the rim.
Blend the margaritas: Transfer the frozen limeade cubes to a blender. Pour in the tequila. Add 3 cups of the ice and blend to desired consistency, adding the final cup of ice if needed. Pour into the prepared glasses and garnish each with a lime wedge.
Storage: Once frozen, transfer the limeade cubes to a gallon-sized zip-top bag and freeze for up to 3 months.