This frozen Margarita recipe uses lemon and lime and orange flavoured ice lollies for extra flavour. Just add to the blender along with the tequila, triple sec (or Cointreau) and lime juice.
If you're looking for the best tequila to add to your frozen margarita recipe then the Good Housekeeping Institute recommends using Maestro Dobel Diamante Tequila which scored 74/100 in our best tequila reposado taste tests. The GHI says: 'It has a smooth, creamy aroma with a delicate note of vanilla.'
If you're looking for a traditional Margarita recipe then follow our classic Margarita cocktail method or try our recipe for Rose Margarita (aka a pink Margarita) for a twist on the famous drink.
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Yields:
2 serving(s)
Prep Time:
5 mins
Total Time:
5 mins
Cal/Serv:
274
Ingredients
2
limes, halved
Fine sea salt, to decorate
100ml
silver tequila
80ml
Calippo orange ice lolly
80ml
Calippo lemon-lime ice lolly
2tsp.
Cointreau
150g
ice cubes
Directions
Step 1Cut two round slices from a lime half and set aside. Juice the remaining limes. Put a little sea salt on a small saucer or plate. Wipe the rims of two martini glasses with a little lime juice, then press into the sea salt to coat.
Step 2Put the remaining ingredients and lime juice into a blender and whizz to a slushy consistency. Divide between the frosted glasses and garnish each with a lime slice.
Per serving:
Calories: 274
Protein: 0g
Fat: 0g
Sat fat: 0g
Carbs: 32g
Sugars: 29g
Fibre: 0g
Summer cocktail recipe ideas you need to try for the upcoming heatwave 😎☀️
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
