I now have 3 lbs of frozen watermelon cubes in my freezer at all times! The only change I made was to substitute the sugar with 1/3 cup triple sec, preferably Combier. These are in the top 2 of my favs (love a good jalapeño marg). Just don’t forget the salted rim.ĭang these margaritas are good! And yes, I’m from Texas, and yes, I’ve drank a pickup truck load of margs in my time. Want to get back to basics? There’s always the classic margarita recipe. Want to mix it up? Check out our Frozen Mango Margarita or an avocado margarita on the rocks. Whatever you use, chill the glasses first to keep the drink cooler for longer. Otherwise, a margarita glass or any tall glass is fine. If you have poco glasses, now’s the time to break them out for a little resort-style flair. Don’t skimp on the freshly squeezed lime juice here: It rounds out sweet watermelon and punchy tequila with a bright boost of acidity. As for that spirit, blanco tequila has a mild, grassy flavor ideal for this summer cocktail-the richer barrel-aged flavors of reposado may overpower the melon. You can also swap the white sugar for agave syrup to complement the tequila’s flavor. Watermelon varies in sweetness, so taste as you go and adjust the amount of sugar accordingly. On a particularly hot day, freeze the whole mixture before blending to get the coolest, creamiest results. If you can’t find a seedless watermelon, don’t even worry about seeding it watermelon seeds are completely safe to consume (yes, even the crunchy black ones), and a whiz in the blender quickly breaks them down along with the rest of the fruit. Instead of filling up the blender with ice, achieve that dreamy slushy texture (not to mention a more flavorful drink) with frozen watermelon cubes. Or you could make a frozen watermelon margarita, which is so much more fun. Switch out the salt rim with sugar for sweetness or Tajín for a hint of spice-or leave the rim of the glass bare and just tuck in a lime wedge to garnish.Sure, you could make a regular frozen margarita. Once you’ve mastered the basic formula, feel free to customize: Add fresh or frozen strawberries or other types of citrus, like blood orange. You can also blend batches in advance: Stash them in the freezer for up to 6 hours (any longer and the lime will start to lose its edge) and reblend just before serving. Blend until the drink reaches a slushy consistency, adding more ice as necessary. If you’re working with a worn-down or low-powered blender, crush the ice cubes first. There’s no need to fuss with simple syrup here-plain granulated sugar will dissolve fine in the blender, but you can substitute agave nectar, or another sweetener, to lean into that flavor further.Ī few tips on mixing frozen drinks: To impede meltage on a hot day, prep the liquid mixture and chill it in the freezer for an hour or two before blending. This recipe yields very dry margaritas, so if you like your drinks a little fruitier or sweeter, increase the sugar or orange liqueur (Grand Marnier or Cointreau, or another triple sec, all work) to taste. Blanco tequila has the mildest, most refreshing flavor go with reposado for a richer drink. The best frozen margarita recipe, however, is tailored to your taste. The only thing better? When they’re blended with ice. Salty, boozy, and tart, classic margaritas are a great drink for a hot summer day.
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