Limegasm

Jul 23, 2025
by Adrianna Rippin
- 5.0 / 5 ( 2 Ratings)
1 Likes

PREP TIME

10 mins
COOK TIME

0 mins
TOTAL TIME

10 mins
SERVING

6 People
VIEWS

6

A vibrant and zesty concoction that captures the essence of a classic margarita, without breaking the bank. This refreshing blend is perfect for a laid-back evening or a spontaneous celebration.

Ingridients

Adjust Servings

1 (6 ounce) can frozen limeade concentrate

3 fluid ounces tequila (blanco or reposado)

3 fluid ounces triple sec (orange-flavored liqueur)

2 cups crushed ice

Kosher salt, for rimming

Nutrition

Follow The Directions

01

Step

5 mins

Prepare the Glasses: Lightly moisten the rims of six glasses with a lime wedge or a damp cloth. Sprinkle kosher salt evenly on a small plate. Gently rotate the moistened rims in the salt to create a salt coating. (5 minutes)

02

Step

2 mins

Blend the Margarita: In a blender, combine the frozen limeade concentrate, tequila, and triple sec. Add the crushed ice. (2 minutes)

03

Step

3 mins

Blend Until Smooth: Blend the mixture on high speed until it reaches a smooth, slushy consistency. If the mixture is too thick, add a splash of water or lime juice to help it blend. (3 minutes)

04

Step

2 mins

Serve Immediately: Carefully pour the blended margarita into the prepared glasses, dividing it evenly. Serve immediately and enjoy! (2 minutes)

For a sweeter drink, add a splash of agave nectar or simple syrup.
Garnish with lime wedges or a sprig of mint for an extra touch of elegance.
Experiment with different tequilas to find your perfect flavor profile.
If you don't have crushed ice, use regular ice cubes and blend for a longer time to achieve the desired consistency.
For a non-alcoholic version, replace the tequila and triple sec with lime or orange flavored sparkling water.

Adrianna Rippin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.