When ready to serve, blitz it with ice in the blender and serve. For larger batches, mix up all the ingredients and transfer to a freezer-safe container to freeze ahead of time (it will not fully freeze but get very cold, resulting in less ice melting when you blend it).Let it chill even longer for a thicker frozen drink. After 30 minutes, it’s less slushy and more smooth. Instead of loading your cocktail up with ice that will water the whole thing down, give it a quick(ish) trip to the freezer after you’ve blended it. The consistency here is very slush-like.I do this in 1/2 ounce portions, which allows me to mix and match for different recipes, too. This makes for a more concentrated drink. Ingredients 8ounces blanco tequila 1cup lime juice 4ounces triple sec, preferably Cointreau 2ounces simple syrup 4cups ice Lime wheels or wedges, for. You can portion out the lime juice and simple syrup into ice cube trays and freeze them.Peel 1 (4-inch) strip of zest from the orange. Juice the limes until you have 1 cup of juice. Zest and juice the citrus: Peel 3 (2-inch) strips of zest from 1 lime with a vegetable peeler. Add enough prepared margarita mixture to the top of the ice. Fill a cocktail shaker ¾ of the way with ice. When ready to serve, rim the glasses with salt (if desired) and fill each with ice. Keep the margarita mixture refrigerated until ready to serve. ![]() Blend two ounces of tequila, four limeade cubes, and one cup of ice in a blender until slushy. In 2-quart pitcher, combine all ingredients, except the ice. ![]() However, using fresh squeezed lime juice will result in a flavor that is more floral and zestier. It’s easy to make one frozen margarita at a time. Both are very similar and when frozen, both mellow in flavor.
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