Authentic margaritas call for lots of fresh lime juice - both expensive and time-consuming. I've found I can shortcut the process by using frozen limeade. And for a festive non-alcoholic drink, combine a 12-ounce can of limeade (thawed) with a 48-ounce bo
INGREDIENTS (for 8 servings):
- 2 quarts ice cubes
- 1 (12 fluid ounce) can frozen limeade concentrate
- 12 fluid ounces tequila (measure with empty limeade can)
- 1/4 cup Cointreau
- margarita or kosher salt for the rims
- lime slices cut in half
Working in 2 batches, place 1 quart ice cubes in a blender. Add 1/2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients. Store in the freezer.
To salt the margarita glasses, pour a single layer of salt on a salad plate. Moisten each glass rim with lime; dip each rim in the salt. Pour margaritas into each glass; garnish with lime. Serve immediately.
This recipe was originally featured in the USA WEEKEND article Super Bowl Strategy on January 19, 2003.
Find the Perfect Recipe from Pam Anderson.Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.