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Frozen margarita

Frozen margarita with lime wedge on glass

Frozen margarita

Name: Frozen margarita
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 50ml tequila; 25ml triple sec (we used Cointreau); 25ml lime juice; 15ml sugar syrup (see 'Goes well with' below); large handful of ice; wedge of lime to garnish

Alice Lascelles

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Serves 1

Easy

Prep: 5 mins

A star rating of 4.8 out of 5.11 ratingsRate

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Cool off this summer with our super-simple frozen margarita recipe. This refreshing tequila cocktail can be made in just five minutes in a blender

Gluten-free

Vegan

Vegetarian

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Sugar syrup

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Ingredients

Nutrition

Units:

MetricUS

50ml tequila
25ml triple sec

(we used Cointreau)
25ml lime juice
15ml sugar syrup

(see 'Goes well with' below)
large handful of ice
wedge of lime

to garnish

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Nutrition: per serving

kcal232
fat0g
saturates0g
carbs16g
sugars16g
fibre0g
protein0g
salt0g

Method

step 1

Put all the ingredients except the lime wedge in a blender and blitz until smooth. Tip into a cocktail, margarita or rocks glass, garnish and serve.

RECIPE TIPS

BLOOD ORANGE MARGARITA

When blood oranges are in season – or you can get blood orange juice in a carton – make this with 50ml tequila, 25ml lime juice, 25ml blood orange juice, 15ml sugar syrup and 25ml blood orange triple sec: Cointreau Blood Orange and Solerno from Sicily are both great. If you like bitter-sweet drinks, you could add a dash of Campari to it, too.

LEMON SORBET MARGARITA

Simply make your margarita as usual but before you blitz it in the blender, add a scoop of your favourite lemon sorbet (depending on how sweet it is, you might want to add a bit of sugar syrup too), then blend away. This would also work nicely with raspberry, grapefruit or orange sorbet.

WATERMELON MARGARITA

It’s always nice to have a bag full of deseeded watermelon chunks in the freezer so you can knock up a watermelon margarita at a moment’s notice. Just throw in a handful straight from the freezer and then blitz away. Give it a taste and adjust the sweetness if needed with a bit more sugar syrup.

Recipe from Good Food magazine, August 2018

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A star rating of 4.8 out of 5.11 ratings

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