Step 6. If you’re freezing part or all of blended margaritas, pour them into individual jars or glasses. 1/2 pint (1 cup) mason jars work perfectly for an individual serving size; and, they have lids to make it easy to cover them and put them in the freezer.
Leave them in the freezer until they’re ready to serve. They’ll be good for a week or two–assuming they last that long! I can fill 6 or 7 jars from one batch.
When you’re ready to serve the re-frozen margaritas, dip them in salt immediately after taking them out of the freezer. You need to do this while the margaritas are still frozen solid and won’t fall out when you invert the glass.
The alcohol in the margaritas keeps them from freezing hard. You can stir them with a fork straight from the freezer, easily breaking the mixture into a slushy consistency. If they’re too firm to drink right away, within 5-10 minutes, they’ll have the same consistency they had right after they were first blended. Or, you can eat them with a spoon and call it “margarita ice” if you don’t want to wait for them to melt a bit.
These are an easy, delicious refreshment on a hot summer day. Of course, they’re always great with a Mexican meal. Try them with tacos or chips and fire-roasted salsa.
GET READY TO PARTY! You might want to make up a blender or two of margaritas, freeze them in individual jars or glasses, and be ready for your next party or picnic. Whether celebrating Cinco de Mayo, the 4th of July, the first day of summer, or any ol’ day you choose, these margaritas are hard to beat.
VIRGIN MARGARITAS? Easy. Omit the tequila and triple sec and substitute an equivalent amount of water. If made ahead, these will reach a hard ice state when refrozen due to the lack of alcohol. Remove them from the freezer and let them sit at room temperature for 10-15 minutes before stirring into a slushy consistency.
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