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Fall may be just around the corner, but that sweet sunshine is telling me it’s still margarita time! These fresh margaritas have the bold lime flavor we love, but with just a fraction of the sugar. Technically this recipe serves two people, but if they just so happen to disappear, my lips are sealed.
WHAT MAKES A GOOD MARGARITA?
A good tequila, obviously, but what else? For me, it’s that tangy burst of fresh lime juice. While I love a good premixed bottle of margarita mix, sometimes it’s just too sweet and fake tasting for my tastebuds.
This recipe works because of the fresh-squeezed lime and lemon juice paired with just enough sugar to curb the tartness without being overpowering. The tequila and triple sec are balanced with the juices and sugar to create a smooth margarita without being too intense.
HOW TO JUICE A LIME
I’m serious! This isn’t something that most people routinely do. Personally, there are two ways that I believe will efficiently juice a lime or lemon. The first is by using a juice press, like this one. Since our wedding, we have been using the same one. It’s a beast. I love it because it thoroughly juices the lime halves, but doesn’t allow seeds or pulp to get into the juice (mostly, anyways). The other method that I use is an old fashioned juicing dish. Mine is a vintage jadeite glass dish that I use when I want a little pulp in my drink and I don’t mind picking out the seeds. A similar model to mine would be this one.
The third method, and my least favorite, is hand juicing. It is possible, but it’s hard work! Especially with tough little limes. Place the lime or lemon in a bowl of hot water to soften the skin and then roll it along the counter, pressing gently, to release the juices. Cut the fruit in half and then squeeze the juice out. I usually have to use the back side of a spoon to get all of the juice. It’s possible, it’s just a bit more wasteful than the other methods because it’s hard to get every last drop of juice from the limes.
HOW TO SALT THE RIM OF A GLASS
A traditional margarita has a salted glass rim. To do this, place about one fourth of a cup of coarse (fine will work, too) salt on a lid or dish that is slightly larger than the rim of the glass.
Use a wedge of lime or a finger dipped in water to moisten the rim. Turn the glass upside down into the salt, without pressing down, and gently rock it back and forth to coat the rim.
HOW TO MAKE A FROZEN MARGARITAS
My original recipe calls for pouring all of the ingredients into a jar with ice and shaking it up. This creates a frothy, icy margarita, but not a frozen one. For a blended frozen margarita, instead of adding the ingredients to a mason jar, pour it all into a blender. That’s it! Blend it up and serve it immediately.
THE RECIPE FOR FRESH MARGARITAS
If you find yourself standing in the liquor store staring at an entire wall of tequila, confused and overwhelmed, do what I do. Ask for advice! I’ll share my top picks, but the best method is experimenting and trying a few new ones!
T E Q U I L A || I’m not fussy about my tequila, but I do like it to be smooth and have a classic flavor. My current favorites are Patrón Silver and Teremana. Tequila should be easy to drink, and a good one will knock you on your ass just as quickly as a cheap one. You’ve been warned!
T R I P L E S E C || This is where the margarita gets it’s sweet, citrusy flavor. I highly recommend not skipping this!
L I M E S & L E M O N S || While fresh is best, bottled juice will work in a pinch!
S U G A R || The finer the sugar, the easier it will dissolve in the margarita. Agave syrup would be a great sugar alternative in this recipe.
QUICKLY DOUBLE OR TRIPLE THIS RECIPE
Math is hard sometimes, especially when there are margaritas involved. I’ve simplified the math for you by creating this conversion chart! Save it to Pinterest or to your phone for a quick reference. Besides, sometimes I might want margaritas for two, other times I might want an entire pitcher! Bam. Done.
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
- mason jar
- manual citrus juicer
- cutting board
- 2 glasses
- ½ C Tequila
- ½ C Triple Sec
- ¼ C Lime Juice about 2 limes
- ½ C Lemon Juice about 2 lemons
- 2 tablespoon Sugar
- Juice the lemons and limes. Pour the juice, tequila, triple sec and sugar into a one quart mason jar. Top the jar off with ice and attach the lid tightly. Give it a shake! Enjoy immediately.