![]() 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. 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. My go-to for this margarita recipe is Jose Cuervo silver with Jose Cuervo gold being a worthy second choice.Salty, boozy, and tart, classic margaritas are a great drink for a hot summer day. You want a good tasting tequila, but because it’s being mixed, you need not spend a lot of money. What’s the best tequila to use for margaritas?Īs mentioned above, I generally use silver (or blanco) but have used gold in this frozen margarita recipe with good results. Additionally, silver tequila’s clear color is often preferred in cocktails and its purer taste makes it a good match with other flavor profiles. Because of this, silver tequila (sometimes labeled blanco) is generally considered to be better suited to mixed drinks like margaritas and gold tequila to shots or sipping. Simply combine the lime juice, lemon juice, and sugar in a small pitcher, stirring until the sugar has dissolved. The rocks version is the easiest and least time-consuming way to make a virgin margarita (and, it dirties the fewest dishes to boot). The two varieties are aged differently, and as a result, silver tequila offers a stronger, purer taste while gold tequila is smoother and somewhat sweeter. Directions Step 1: Make the lemon-lime mixture You have two options here: on the rocks, or frozen. What is the difference between silver and gold tequila? Stirring on occasion will expedite the process. The alcohol prevents the mixture from freezing hard, so while you can scrape the margaritas into a glass right away, it will take a few minutes to thaw to a slushy-like consistency. If you’d like to enjoy one or two frozen margaritas at a time, let the container sit on the counter for a few minutes and then scrape the amount desired into an individual glass (or glasses). Do the frozen margaritas make sense if I only want a few servings at a time? (We’ve refrozen more than once.) The melted margaritas are also delicious on the rocks. Unused portions, however, may be refrozen and will taste as good as new. What happens to the leftovers?Īs the margaritas sit on the counter, they will continue to melt. Any large freezer-safe container will do, so long as its capacity is five quarts or more. ![]() The assembly is literally nothing more than pouring liquids into a large vat. From there, you could further scale up or down as needed. For added ease, I’ve included printable recipes for a big batch and a bigger batch. ![]() The recipe makes a big batch, and it will keep in the freezer for months. Clearly, it was time to type the recipe and broadly share to avoid future scares! When I finally found the treasured pink paper, there were several audible gasps of relief. When I couldn’t find the pink paper before a party last summer and needed it to be sure of the precise quantities after not making it since the summer before last (thank you COVID), family members were concerned that the recipe may be lost forever. Over the years, I’ve served the frosty, make-ahead cocktail at countless celebrations, from casual backyard barbecues and birthday parties to showers and Cinco de Mayo fiestas. The cherished paper was so splattered that the ink had bled, rendering the recipe barely legible in spots. Years ago, a friend gave me a pink photocopy of this recipe, which she aptly referred to as paradise margaritas. Ideal for Cinco de Mayo celebrations, potlucks, and backyard barbecues all summer long, the frozen margaritas can even be served one or two at a time. Slushy-like with spot-on margarita flavor, a big batch of this party favorite takes minutes to mix up and can be stored in the freezer until needed. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |