Slushy-like with spot-on margarita flavor, a big batch of this party favorite takes minutes to mix up and can be stored in the freezer until needed. Ideal for Cinco de Mayo celebrations, potlucks, and backyard barbecues all summer long, the frozen margaritas can even be served one or two at a time.
Years ago, a friend gave me a pink photocopy of this recipe, which she aptly referred to as paradise margaritas. The cherished paper was so splattered that the ink had bled, rendering the recipe barely legible in spots.
Over the years, I’ve served the frosty, make-ahead cocktail at countless celebrations, from casual backyard barbecues and birthday parties to showers and Cinco de Mayo fiestas. And just-because!
When I couldn’t find the pink paper before a party last summer and needed it to be sure of the precise quantities after not making it since the summer before last (thank you COVID), family members were concerned that the recipe may be lost forever.
When I finally found the treasured pink paper, there were several audible gasps of relief. Clearly, it was time to type the recipe and broadly share to avoid future scares!
The recipe makes a big batch, and it will keep in the freezer for months. For added ease, I’ve included printable recipes for a big batch and a bigger batch. From there, you could further scale up or down as needed.
The assembly is literally nothing more than pouring liquids into a large vat. I use a leftover plastic pretzel tub. Any large freezer-safe container will do, so long as its capacity is five quarts or more.
What happens to the leftovers?
As the margaritas sit on the counter, they will continue to melt. Unused portions, however, may be refrozen and will taste as good as new. (We’ve refrozen more than once.) The melted margaritas are also delicious on the rocks.
Do the frozen margaritas make sense if I only want a few servings at a time?
No party is required. If you’d like to enjoy one or two frozen margaritas at a time, let the container sit on the counter for a few minutes and then scrape the amount desired into an individual glass (or glasses).
The alcohol prevents the mixture from freezing hard, so while you can scrape the margaritas into a glass right away, it will take a few minutes to thaw to a slushy-like consistency. Stirring on occasion will expedite the process.
What is the difference between silver and gold tequila?
The two varieties are aged differently, and as a result, silver tequila offers a stronger, purer taste while gold tequila is smoother and somewhat sweeter. Because of this, silver tequila (sometimes labeled blanco) is generally considered to be better suited to mixed drinks like margaritas and gold tequila to shots or sipping. Additionally, silver tequila’s clear color is often preferred in cocktails and its purer taste makes it a good match with other flavor profiles.
What’s the best tequila to use for margaritas?
As mentioned above, I generally use silver (or blanco) but have used gold in this frozen margarita recipe with good results. You want a good tasting tequila, but because it’s being mixed, you need not spend a lot of money. My go-to for this margarita recipe is Jose Cuervo silver with Jose Cuervo gold being a worthy second choice.
For added ease and to cover all your entertaining needs, following the big batch frozen margarita recipe is a bigger batch recipe.
Big Batch Frozen Margaritas (Make-Ahead)
Ingredients
- 1½ cups tequila* (12 ounces or ½ a 750 milliliter bottle)
- 1 cup (8 ounces) triple sec
- 2 (12-ounce) cans frozen limeade concentrate, thawed and undiluted
- 2 quarts water
- 1 (10-ounce) can frozen margarita mix**, thawed (like Bacardi)
- Optional for serving: lime juice, coarse salt, lime slices
Instructions
- Two days in advance (to allow time to freeze; longer is fine) combine the first 5 ingredients in a very large, plastic (freezable) container or distribute evenly among two containers. (I use a large, plastic pretzel tub.) Stir well, cover, and freeze.
- When ready to serve, allow the frozen mixture to sit at room temperature for a few minutes, and then scrape with a fork, and transfer to glasses for serving. The mixture will become slushy-like as it sits. Unused portions may be refrozen and are also delicious on the rocks when fully melted.
- To serve with salted rims if desired: wet rims of glasses with lime juice, coat rims with salt, and garnish with a lime slice.
Notes
Bigger Batch Frozen Margaritas
Ingredients
- 1 (750 milliliter) bottle tequila*
- 2 cups (16 ounces) triple sec
- 4 (12-ounce) cans frozen limeade concentrate, thawed and undiluted
- 4 quarts water
- 2 (10-ounce) cans frozen margarita mix**, thawed (like Bacardi)
- Optional for serving: lime juice, coarse salt, lime slices
Instructions
- Two days in advance (to allow time to freeze; longer is fine) combine the first 5 ingredients in a very large, plastic (freezable) container or distribute evenly among two containers. (I use two large, plastic pretzel tubs.) Stir well, cover, and freeze.
- When ready to serve, allow the frozen mixture to sit at room temperature for a few minutes, and then scrape with a fork, and transfer to glasses for serving. The mixture will become slushy-like as it sits. Unused portions may be refrozen and are also delicious on the rocks when fully melted.
- To serve with salted rims if desired: wet rims of glasses with lime juice, coat rims with salt, and garnish with a lime slice.
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