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Why is it working
- If you let the Margarita base cool thoroughly in the freezer for at least 8 hours, you guarantee that the finished cocktail will remain perfectly slow.
- You can store the pre -connected base in the freezer for up to a week.
In a hot kitchen, you can't just throw fresh lime, tequila, cointreau and simple syrup into an ice blender: as the room temperature liquid melts the ice, it gets cool but not frozen frozen margarita.
The secret of the real slushe-style margaritas at home (as opposed to the Classic margarita on the rocks) – without the use of corn syrup or artificial flavors, whether the margarita base is based on the previous day and keep it in the closed container in the freezer. The mixture does not freeze as it has so much alcohol and sugar but falls at the temperature: ours is at 5 ° F (-15 ° C) overnight after a night. When the party starts, throw the ice into the blender, add a super cold homemade margarita mixture, get it to “Ice Crush” and you are good. The result is sweet-cake, boozy and completely refreshing.
April 2012
Simple Make-Head Motion for the best frozen margarita
Cooking method
(Keep on the screen awake)
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4 ounce (1/2 cup; 120 ml) Silver tequila (100% agave)
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2 ounce (1/4 cup; 60 ml) high quality triple sec, for example Kointreau
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2 1/2 ounce (5 tablespoon; 75 ml) lemon juiceout of 4-5 lime
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4 ounce (5 tablespoon; 75 ml) Simple syrup (See the comment)
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12 ounce ice (about 3 cup)
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At least 8 hours before serving: Combine tequila, triple sec, lime juice and simple syrup in a sealing container that fits into the freezer. Seal and place it in a freezer for at least 8 hours and up to 1 week (the mixture remains completely liquid).
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When you are ready to serve, add an ice and tequila mixture to the blender. Mix the highest setting, pulsation and pages down as needed until completely smooth. Serve immediately.
Special equipment
Note
To achieve the best result, cool the margarita base at least eight hours before stirring. The basic mixture can be doubled before placing it in the freezer, but it must operate in two separate items while mixing. To produce a simple syrup, combine equal amounts of sugar and water in a small pan and heat until the sugar is dissolved.
Preparation
The mixture can be produced up to a week earlier and stored in the freezer.