Frozen marg
![frozen marg frozen marg](http://www.aliciawoodlifestyle.com/wp-content/uploads/2014/12/2014-09-20-18-33-01-0500-974x1024.jpg)
No last minute preparation or blending drinks throughout the party. By making these frozen margaritas ahead and pouring them into individual size mason jars before refreezing them, they are ready to serve when the guests arrive. I love to serve these when we have parties, but I don't want to be a slave to the blender all night. So, this eventually turned into a make-ahead recipe. (Assuming I want to function in the real world the next day!) After putting some of the leftovers in the freezer to drink at another time, I discovered how well this recipe freezes and refreezes. When it's just the two of us, as much as I would like to drink a half a blender of margaritas on my own, that's normally not a good idea.
#Frozen marg full
The only problem is that you have to make a whole blender full at one time. King-Man and I often enjoy these margaritas on a hot summer night or when we have friends over. This recipe is a favorite that I've been making for many, many years. It's hard to beat a margarita on a hot day. Skip the photo tutorial - Jump straight to the recipe *If you prefer to avoid the high fructose corn syrup in frozen limeade concentrate, you may substitute: -1 cup fresh lime juice -1/2 cup agave nectar OR honey OR simple sugar syrup. Remove them from the freezer and let them sit at room temperature for 10-15 minutes before stirring into a slushy consistency. If made ahead, these will reach a hard ice state when refrozen due to the lack of alcohol. VIRGIN MARGARITAS: omit tequila and triple sec and substitute equivalent amount of water. The alcohol keeps them from freezing to a hard solid state, so they're always ready to remove from the freezer, serve, and drink. Use a fork to break up and stir the semi-frozen margaritas into a slushy consistency.
![frozen marg frozen marg](https://www.culy.nl/wp-content/uploads/2016/04/Frozen-margarita-stock.jpg)
To serve, remove from freezer & immediately dip it in salt (while the margarita is still solid and won't come out of the inverted jar). MAKE AHEAD MASON JAR MARGARITAS: Pour blended margaritas into 1/2 pint (1 cup) mason jars, screw on the lids and freeze. For an optional garnish, slice a lime into circles or semi-circles, cut a notch in them and hang on the edge of the glass. Using a leftover juiced lime, rub the cut side of the lime around the rim of the glasses. Cover and blend until slushy and no ice chunks remain. In a blender, combine limeade, tequilla, triple sec, and lime juice.