Cold Cooking a Perfect Frozen Margarita in Your Freezer
Pretty much everyone loves the taste of a Perfect Frozen Margarita. With the onslaught of mixes, powders, and tubs you can use for making a margarita, it’s easy to see why it’s one of the most popular drinks around.
So how do you “cold cook” your perfect frozen margarita? Think of it like a slow cooker, only you “bake” your margarita in the freezer.
Ingredients for a Perfect Frozen Margarita
The ingredients for this margarita include:
- Can of Frozen Lime Concentrate
- 12 ounces of Tequila
- 8 ounces Triple Sec
- 16 ounces of Sprite
- 24 ounces Cold Water
- A 1-gallon plastic bucket
- 24 hours (more or less)
The Cold Cooking Process
Blending the mix is simple enough. Pour all the liquid ingredients into a bucket, and then stir. That’s done!
Cover the bucket with a lid or plastic wrap, and place it into your freezer to cook. After 10-12 hours, you’ll want to open the top and stir the mix. Let it set for about 24 hours total before serving.
The Magic of this Perfect Frozen Margarita
The magic in this recipe is the alcohol. It keeps the mix from freezing solidly, much like anti-freeze does in your car radiator. Stirring the mix ensures the alcohol is blended well with the ingredients that do freeze.
The Sprite, water and lime concentrate will all freeze. But because these liquids are blended with the alcohol, they freeze in small particles rather than a solid block. These frozen particles form a thick slush — the perfect consistency for a frozen margarita.
It’s best to enjoy a frozen margarita in a special margarita glass like that in the photo above. The long stem allows you to hold the glass without transferring much of the cold to your hand and without melting the drink.
True margarita enthusiasts like to rim the glass with lime, and then dip the wet rim in salt before pouring the drink. The choice is yours.
To learn more about making other types of margaritas, including other Perfect Frozen Margarita recipes, visit the other pages in this site.
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