Frozen Margaritas

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Frozen Margaritas

This refreshing frozen margarita recipe is easy to make at home! It's a classic cocktail with a zesty citrus punch of flavor, and the slushy goodness cools you down in hot weather.

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Ingredients

Servings
  • 1/2 cup tequila
  • 1/2 cup lime juice freshly squeezed
  • 1/4 cup triple sec
  • 2 tablespoons agave syrup see note
  • 4 cups ice
  • salt optional, to taste, Margarita rimming salt

Instructions

  1. Run a lime wedge along the rim of your margarita glass and then dip it into the rimming salt to coat (it's easiest to spread some on a plate). Repeat for the second glass.
  2. Add the remaining ingredients to a blender and blend until it has a slushy consistency. Taste and adjust as needed e.g. add more sweetener or tequila. Pour into your margarita glasses and enjoy!

Notes

  • You can use a different sweetener than agave syrup. Simple syrup would work too. I like my margaritas fairly sweet. Feel free to add less than the 2 tablespoons to start with and then add more if needed. Keep in mind different sweeteners might vary in sweetness.
  • Simply double all ingredients if you want to make 4 drinks.
  • Adapted from my friend Isabel's frozen margarita recipe.
  • Nutrition info doesn't include the salt since the amount people use is subjective.

Nutrition Information

Show Details
Calories 293kcal (15%) Carbohydrates 27g (9%) Protein 0.3g (1%) Fat 0.2g (0%) Saturated Fat 0.03g (0%) Polyunsaturated Fat 0.04g (0%) Monounsaturated Fat 0.01g (0%) Sodium 28mg (1%) Potassium 80mg (2%) Fiber 0.3g (1%) Sugar 21g (42%) Vitamin A 30IU (1%) Vitamin C 21mg (23%) Calcium 23mg (2%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 2large glasses

Amount Per Serving

Calories 293 kcal

% Daily Value*

Calories 293kcal 15%
Carbohydrates 27g 9%
Protein 0.3g 1%
Fat 0.2g 0%
Saturated Fat 0.03g 0%
Polyunsaturated Fat 0.04g 0%
Monounsaturated Fat 0.01g 0%
Sodium 28mg 1%
Potassium 80mg 2%
Fiber 0.3g 1%
Sugar 21g 42%
Vitamin A 30IU 1%
Vitamin C 21mg 23%
Calcium 23mg 2%
Iron 0.1mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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