Big Batch Frozen Margaritas (Make-Ahead)
Yield: 17 cups/4¼ quarts (recipe can be easily scaled up or down and stores in the freezer for months)
Slushy-like with spot-on margarita flavor, a big batch of this party favorite takes minutes to mix up and can be done well in advance for added convenience.


  • 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


  1. 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.


*What is the best tequila to use for margaritas? I generally use silver (or blanco) although have used gold in this 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 here is Jose Cuervo silver with Jose Cuervo gold being a worthy second choice.

**Frozen margarita mix can be found in the frozen section of the grocery store with the frozen lemonade and limeade. It contains no alcohol.

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