I knew that one cup of sugar was going to be way too much, as indicated by another poster. I only used two tablespoons vs. one cup - HUGE difference!
Frozen Mint Margaritas
We use silver, or clear, tequila in this mint margaritas recipe. For an appealing presentation, rub the rims of the margarita glasses with lime wedges and dip the rims in a half-and-half mixture of kosher salt and sugar. Serve with fresh lime wedges as a garnish, if desired.
More From Cooking Light
- Calories: 222
- Calories from fat: 0.0%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.1g
- Carbohydrate: 36.9g
- Fiber: 0.2g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 1mg
- Calcium: 6mg
- 1 cup sugar
- 1 cup packed fresh mint leaves
- 2 cups water
- 3/4 cup tequila, divided
- 1/2 cup fresh lime juice (about 4 limes)
- 2 tablespoons Grand Marnier (orange-flavored liqueur)
- 3 to 4 dashes Angostura bitters (optional)
- 1. Combine first 3 ingredients and 1/2 cup tequila in a medium saucepan over medium heat; cook 3 minutes or until tiny bubbles form around edge of pan. Remove tequila mixture from heat; steep 15 minutes. Strain through a sieve into a bowl; discard mint. Stir in juice, Grand Marnier, and remaining 1/4 cup tequila. Cool to room temperature. Add bitters, if desired.
- 2. Place mixture in a zip-top plastic bag; seal and freeze 2 hours (alcohol will separate). Knead bag to combine mixture. Pour 2/3 cup margarita into each of 6 margarita glasses.
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