Frozen Margarita Recipes

Steps:

• Mix 1 1/2 cups water, the orange liqueur, lime juice and superfine sugar in a pitcher. Pour the mixture into ice cube trays and freeze for at least 6 hours; you should get about 32 ice cubes.
• Moisten the rim of each glass with a lime wedge or water, then dip in coarse salt.
• For each drink, puree 6 to 7 margarita ice cubes in a blender with 2 ounces tequila. With the motor running, add 6 to 7 regular ice cubes, one at a time, until slushy. Pour into the prepared glasses.
• Grate the orange zest onto a microwave-safe paper towel-lined plate. Microwave until the zest is dry, tossing every 30 seconds, about 1 1/2 minutes.
• Transfer the dried zest to a spice grinder along with the smoked paprika and 1 teaspoon kosher salt. Process until combined, then mix with 1 1/2 tablespoons more kosher salt.
• Grate the lime zest onto a microwave-safe paper towel-lined plate. Microwave until the zest is dry, tossing every 30 seconds, about 1 1/2 minutes.
• Transfer the dried zest to a spice grinder along with 1 teaspoon kosher salt. Process until combined, then mix with the cayenne, sugar and 1 more tablespoon salt.
• Using a spice grinder, process the hibiscus flowers until powdery, then mix with the kosher salt.

Steps:

• Fill blender with crushed ice.
• Add three ingredients and blend till thick.

Steps:

• Mix all the ingredients in a blender (except Grand Marnier and salt) till well blended.
• Dip rim of Mararita glasses with Grand Mariner then into salt.
• Pour in mix and drink away!

Steps:

• Add all ingredients into a blender.
• Use puree setting until ice is completely crushed.
• Wet glass rim with mix and dip in margarita salt.

Steps:

• Make the Margaritas: Place all ingredients in a blender and blend on high until smooth, about for 1 to 2 minutes.
• Run a lemon slice around the rims of the glasses to dampen them; then dip them in a small plate of salt to coat.
• Pour the margarita into the prepared glasses, and garnish with lemon and lime slices.

Steps:

• Add the tequila, lime juice, agave, triple sec and ice to a high-power blender. Blend until the ice is crushed and the mixture is homogeneous, about 20 seconds. Add the avocado and barely blend, about 10 seconds more. The mixture will be smooth and pourable. (Be sure not to overblend, because the mixture will become too thick.)
• Use a lime wedge to moisten the rim of the glass. Dip the rim into the coarse salt. Pour the margarita into the glass and garnish with another lime wedge.

Steps:

• Put the sugar in a small bowl. Cut a small slit at the bottom of each of the 4 strawberries. Set both aside.
• Combine the remaining 3 cups strawberries with the tequila, liqueur, lime juice, honey and a pinch of salt in a blender. Blend until smooth. Add the ice and blend until smooth. Divide among 4 stemmed glasses.
• Dip each reserved strawberry in the sugar, then perch 1 on each glass. Serve right away.

Steps:

• Melt butter in a small saucepan over medium heat. Let cool slightly.
• Crumble graham crackers into a food processor. Add melted butter, sugar, and 1/4 tsp. salt and process until mixture resembles wet sand. Transfer mixture to a shallow 9"-diameter pie dish. Using the bottom of a measuring cup, press crust firmly and evenly across bottom and up sides of dish. Freeze 20 minutes.
• Meanwhile, whisk cream in a medium bowl until stiff peaks form, about 4 minutes.
• Finely grate zest from 1 lime half into a small bowl; set aside. Squeeze juice from all of the limes into a fine-mesh sieve set over a glass measuring cup (you should have about 1/2 cup juice).
• Pour lime juice into another medium bowl. Add condensed milk, tequila, and remaining 1/4 tsp. salt and whisk until mixture is smooth. Gently fold in half of the whipped cream just to combine, then add the remaining whipped cream and gently fold until no streaks remain (be careful not to overmix; you want to keep as much air in the whipped cream as possible).
• Remove pie dish from the freezer and scrape filling into crust. Use a spoon to gently spread filling evenly all the way to the edges. Sprinkle with reserved lime zest and freeze until filling is set, at least 8 hours.
• Do Ahead: Pie can be made 3 days ahead. Cover; keep chilled. Let soften in fridge 30 minutes before slicing.

Steps:

• Put the watermelon pieces in a freezerproof container and freeze overnight until solid. The next day, prepare the garnish for the rim of each glass. Combine the sea salt flakes, sugar, chilli flakes and lime zest in a small bowl. Set aside.
• When you want to serve, put the frozen watermelon, tequila, triple sec, lime juice and honey in a food processor or blender and blitz until smooth. Run a lime wedge around the rims of four glasses, then dip in the garnish mix. Pour the drink into the glasses. Serve immediately.

Steps:

• Combine first 4 ingredients.
• Freeze at least 8 hours, stirring twice during the freezing process.
• Remove from freezer 30 minutes before serving.
• Break into chunks; add soft drink, and stir until slushy.

Steps:

• 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.

Steps:

• Rub the rim of an old-fashioned glass with a cut lime and dip it in salt to lightly coat it. Chill the glass. In a blender, blend the ingredients, including the ice cubes, for 30 seconds. Pour into the glass.

Steps:

• Working in 2 batches, place 1 quart ice cubes in a blender. Add 1/2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients. Store in the freezer.
• To salt the margarita glasses, pour a single layer of salt on a salad plate. Moisten each glass rim with lime; dip each rim in the salt. Pour margaritas into each glass; garnish with lime. Serve immediately.

Steps:

• Sprinkle the salt onto a side plate. Rub the rim of the margarita glasses with one of the lime wedges and dip the rims into the salt.
• Mix all ingredients (except the salt and remaining lime wedges) in a blender until smooth.
• Pour into the glasses and garnish with a fresh lime wedge.