Lemon Margarita Recipes

Steps:

• Place ice in blender and pulse several times, to begin breaking it up. Add raspberries, club soda, lemonade mix, 1 tablespoon lemon juice, and tequila and blend until thick and smooth, about 30 seconds.
• Pour 1 tablespoon or so of lemon juice into a small saucer. In another saucer, pour a thin layer of salt (table salt, or kosher is even better). Dip the rims of the glassed in the lemon juice, then the salt. Pour frozen mix into salted glass and serve.

Steps:

• Mix the lemon juice, tequila, triple sec, honey and diced jalapeno in a cocktail shaker filled with ice. Shake until very cold. Rub the lime slice around the rim of a glass and dip in salt to form a salt rim. Strain the drink into the glass.

Steps:

• Dip the rims of 4 long-stemmed glasses in the lemon juice and put the glasses in the freezer. In a sealable bottle or pitcher combine the Tequila, the Triple Sec, the remaining lemon juice, and about 2 cups crushed ice, seal the bottle, and shake the Margarita vigorously until it is very cold and the ice is almost melted. Remove the glasses from the freezer, dip the rims in the salt, shaking off the excess, and fill the glasses with ice cubes. Divide the Margaritas among the glasses.

Steps:

• Mix graham cracker crumbs, melted butter, and brown sugar in a bowl.
• Press crumb mixture into an 8-inch pie dish to form a crust.
• Whisk eggs and sweetened condensed milk together in large saucepan.
• Stir lemon juice and tequila into the egg mixture.
• Slowly bring egg mixture just to a boil over medium-low heat, stirring constantly until thickened, about 5 minutes. Remove from heat and cool slightly.
• Pour egg mixture into prepared pie dish.
• Whisk sour cream and white sugar together in a bowl until well mixed.
• Spoon sour cream mixture over lemon pie.
• Refrigerate for at least 1 hour before serving.

Steps:

• Mix equal parts salt and pepper on a plate. Run a wedge of lemon around the rim of two rocks glasses; dip into salt and pepper mixture. Place mezcal, triple sec, and lemon juice in a cocktail shaker filled halfway with ice; shake until outside is cold and frosty, about 30 seconds. Strain over ice into prepared glasses; serve immediately with lemon wedges.

Steps:

• Rub rim of cocktail glass with rind of lemon or lime, dip rim in salt.
• Shake ingredients with ice and strain into the salt-rimmed glass.

Steps:

• Syrup: In a saucepan, combine sugar, lemon zest, and 1 cup water. Bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat; let cool completely. Strain, discarding zest; stir in lemon juice. Cover and refrigerate in an airtight container until cold, at least 1 hour and up to 2 weeks. Makes 2 cups.
• Margarita: In a pitcher, stir together syrup, mezcal, and liqueur. Cover and refrigerate up to 1 day, if desired. Run an orange round along the rim of each serving glass; dip each rim in salt. Add orange rounds and frozen lemon wedges to pitcher. Pour drinks into prepared glasses; serve with more orange rounds and frozen lemon wedges.

Steps:

• In a pitcher, combine the first 5 ingredients; stir until sugar is dissolved. Moisten rims of 4 margarita or cocktail glasses with lime wedges. Sprinkle salt on a plate; dip rims in salt. Serve over crushed ice in prepared glasses.

Steps:

• Place the ice in a blender and pulse several times to begin breaking it up. Add the raspberries, club soda, lemonade concentrate, 1 tablespoon of the lemon juice, and the tequila and blend until thick and smooth, about 30 seconds.
• Pour the remaining 1 tablespoon lemon juice into a small saucer. In another saucer, pour a thin layer of salt (table salt is fine, kosher salt even better). Dip the rims of four margarita glasses in the lemon juice, and then in the salt. Pour the margarita mixture into the salted glasses and serve.