Ice Cream Maker Margaritas Recipes

Steps:

• Add blackberries and raspberries with 1/2 cup sour mix to a blender. Chop until berries are processed.
• Add remainder of sour mix, triple sec, tequila and sugar to the blender. Puree until smooth, about 30-40 seconds.
• Start ice cream maker and pour in liquid.
• Let the machine do its work until the liquid becomes slushy to your liking. Ours was good at about 15-20 minutes.
• Pour into a margarita glass and garnish with a slice of lime!

Steps:

• Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve.
• Add the cream and then softly whip until thick and smooth but not stiff.
• Spoon into an airtight container to freeze overnight. This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily and voluptuously.

Steps:

• Combine the sugar and 1/3 cup water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves, about 5 minutes. Let cool completely.
• Whisk together the tequila, lime juice, cooled sugar syrup, orange liqueur and 1 cup cold water in a medium bowl. Freeze until slushy in an ice cream maker according to the manufacturer's instructions, about 45 minutes (see Cook's Note). Transfer the frozen margaritas to a chilled pitcher. Store in the freezer until ready to serve.
• Fill a small plate with an even layer of salt. Moisten the rims of 4 chilled rocks or wine glasses and press into the salt to rim the edges. Divide the margaritas among the glasses. Serve with lime wedges.