- 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
Bigger Batch Frozen Margaritas
Yield: 34 cups/ 8.5 quarts
Need a signature drink for a backyard barbecue, Cinco de Mayo fiesta, or other celebratory event? A jumbo batch of frosty margaritas takes 5 minutes to prep and any leftovers will keep in the freezer for months.
Ingredients
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.
Notes
*What’s the best tequila to use these 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 backup.
**Frozen margarita mix can be found in the frozen section of the grocery store with the frozen lemonade and limeade. It contains no alcohol.