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Frozen Margarita

A frozen margarita is a vibrant, icy cocktail made by blending fresh lime juice, tequila, frozen fruit, and ice into a gritty, slushy consistency. The process involves crushing ice and fruit to create a thick, chilled drink with a tart and sweet flavor profile, finished with a salted rim for added depth. The final result is a visually appealing, frosty glass of bright, refreshing goodness perfect for warm days.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method

Ingredients
  

  • 1/4 cup fresh lime juice preferably freshly squeezed
  • 2 oz tequila blanco or silver preferred
  • 1 cup frozen mango or strawberries no need to thaw
  • 1-2 tablespoons simple syrup adjust to taste
  • 1 cup crushed ice or ice cubes, crushed beforehand
  • pinch coarse sea salt for rimming the glass
  • 1 oz triple sec or Cointreau optional for depth

Equipment

  • Blender
  • Cocktail glasses

Method
 

  1. Start by preparing your cocktail glasses: rub the rims with a lime wedge and dip them into coarse salt to coat the edges. Set aside.
  2. Add freshly squeezed lime juice, tequila, frozen fruit, simple syrup, and triple sec (if using) into your blender. This mixture forms the flavorful base for your margarita.
  3. Crush or add crushed ice to the blender, then blend on high until the mixture is thick, gritty, and slushy, with tiny icy shards and vibrant color blending together. This should take about 30-45 seconds.
  4. Stop the blender and check the texture. It should be cold, frosty, and slightly granular, with no large chunks remaining. If it’s too thick, add a splash of water and blend briefly again.
  5. Pour the chilled, icy margarita into the prepared glasses, filling them generously to showcase the frosty, colorful mixture.
  6. Garnish with a lime wedge or a slice of fresh fruit on the rim for a finishing touch.
  7. Serve immediately with a straw or sip slowly to enjoy the icy, tart, and sweet flavors melting together.