Our original recipe from the 70’s
This recipe has been a favourite of ours since before blenders and the internet, note the original text from our handwritten recipe book, even with the spelling mistakes. We need to double it for 2 of our really large glasses, and these days we have really good blender to make soft, fluffy ice.
That said, it is still the best Margarita we have had and we have had plenty of them in lots of places.
FROZEN MARGARITA JUICE MIX
Frozen juices for Margaritas
The best time to have beautiful fresh citrus juices is in Winter but the best time to drink a Margarita is Summer.
The solution for 3 litres of juice –
- Boil together 3 cups of sugar to 1 cup of water. Stir until all the sugar crystals have dissolved and the mix has been at a slow boil for about 5 minutes. Leave to cool.
- Squeeze heaps of that fresh juice. I use whatever fruit we have with an emphasis on limes. Sour oranges, an Australian lime, mandarines and of course limes all find a place. Whatever is available and tangy and fresh.
- Add the fruit to the sugar water mix and stir.
- Strain into a jug and pour into bottles and store in the fridge. For a longer shelf life get some zip lock bags and label them. Put about 450ml of juice in each bag and squeeze out as much air as possible.
- Lay the bags flat in the freezer until frozen.
MAKING A JUG OF MARGARITA
Put the bag of juice in the fridge about an how Iur before needing it. Add everything to a jug, mix it up with a stick mixer. Salt the rim of half the glass (keeps everyone happy). Add ice to the serving glass and pour in some of blended cocktail. I have changed the formula a little to the more traditional 1:2:3 ratio but it is all about personal taste so we go with what is good on the day.
- 1 bag juice mix (450ml)
- 5 x 30 ml Tequila
- 5 x 15 ml Triple Sec