If you like a salt rim on the glasses, rub the lime around the edge of the glass and then dip the rim of each glass lightly in a plate of kosher salt. Set aside to dry.
Combine the grapefruit juice, lime juice, orange liqueur, and ice in a blender and puree until smooth. Pour into a large pitcher and stir in the tequila. If youre not serving the margaritas in salted glasses, stir 1/4 teaspoon of salt into the pitcher of margaritas. Believe me, it will make a difference!
Serve ice cold.
For Margaritas on the Rocks: Combine all ingredients together in a large pitcher, and stir well.
Or for frozen: omit limes, combine in a large plastic container and freeze.
These make the perfect slushy margarita.
Just let it sit out for a few minutes before serving, and then scoop into glasses with an ice cream scoop.
Pour 1/4 cup cranberry juice into a shallow bowl.
Pour 3 tablespoons sugar onto a flat plate.
Dip the rims of 4 to 6 widemouthed glasses (6 to 8 ounce size, suitable for Margaritas) into juice, then into sugar.
Set the glasses aside.
Combine watermelon, ice, tequila, sugar, lime juice, vodka, and orange liqueur in a blender; blend well. Pour margaritas into glasses.
Put strawberry chunks in a bowl. Pour tequila over strawberries. Marinate in refrigerator for 2 hours.
Blend strawberries and tequila in a blender until fully pureed; strain into a large pitcher to remove seeds.
Stir strained berry mixture, soda, beer, and limeade concentrate together in a pitcher. Add ice cubes to chill. Rim glasses with salt before pouring margaritas.
Pour 1/4 cup of the cranberry juice into a shallow bowl.
Pour 3 tablespoons sugar onto a flat plate.
Dip the rims of 4 to 6 wide-mouthed glasses (6 to 8 ounce size, suitable for Margaritas) into juice, then into sugar.
Set the glasses aside.
If you desire, rub the outside rim of glasses with a cut lime and dip each glass into a plate of kosher salt.
Combine the lime juice, lemon juice, Triple Sec and ice in a blender and puree until completely blended.
Add the tequila and blend for several seconds.
Pour over ice.
If you prefer frozen margaritas,halve each of the ingredients, double the ice, and blend in 2 separate batches.
Serve with a cut lime.
ENJOY!
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Margaritas:.
In a blender, puree
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Some recipes call for the dough to
In a blender mix everything together using limeade can as a measuring cup.
Pour over ice or add ice cube in blender for frozen margaritas.
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.
In a blender combine limeade, beer and tequila. Fill blender to the top with ice. Blend until thick and smooth.
Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt.
Serve the margaritas in the salted glasses and garnish with slices of lime.
Fill a blender with ice; add the coconut cream, tequila, and triple sec; blend at high speed until smooth. Scatter the coconut onto a plate. Wet the rims of four glasses. Dip the glass rims in the coconut. Serve the margaritas in the prepared glasses.
Combine all ingredients in a blender and blend on high. Serve.
If your blender is small or not high-powered, make the margaritas in 2 batches.
In a blender combine sherbet, evaporated milk, ice cubes and tequila (if using) and blend until smooth.
Run a slice of lime around rim of glass, dip into course salt.
Pour Margaritas into glasses and serve with fresh lime slice.
Serves 4.
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the
Miso-Glazed Cod - Martha Stewart Recipes