Frozen Tangerine Margaritas Recipes

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:

• Combine the Rhubarb Syrup, tequila, lime juice, triple sec, orange juice, mint leaves and some crushed ice in a shaker. Combine in batches, if necessary.
• Place the strawberries in the bottom of 4 margarita glasses. Strain the margaritas over the strawberries.
• Combine 1 1/2 cups water and the sugar in a medium saucepan over high heat. Cook until the sugar is dissolved. Add the rhubarb and cook until slightly softened, about 5 minutes. Remove the saucepan from the heat and steep for 1 hour. Drain the liquid into a small saucepan and cook over high heat until slightly reduced and thickened, about 5 minutes. Transfer the syrup to a bowl. Cover and chill in the refrigerator for about 1 hour.

Steps:

• Combine tequila, orange liqueur, pomegranate juice, lime juice, and ice, all to taste, in a blender and blend until smooth. Line rims of glasses with salt, if desired. Divide margaritas among glasses, and serve. To serve margaritas straight up, combine all ingredients, except salt, in a shaker. Strain into glasses and serve.

Steps:

• Rub the rim of the glass with a wedge of lime and dip the rim into a saucer of fine salt. Place the tequila, lime juice, tangerine juice, orange flavored liqueur, and crushed ice into a shaker. Shake to mix and strain into a glass. Garnish with a wedge of lime on the rim of the glass.

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.