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It’s a classic for a reason… frozen margaritas are fabulous! The absolute perfect cocktail for your Mexican meal, snack or fiesta! I love it in all it’s forms: straight up, on the rocks and frozen. Today’s version, the frozen margarita is one of my favs during the summer. Served with my tortilla chips with kiwano salsa, kiwano guacamole & kiwano yogurt dip this takes me to my happy place.

I really like mine frozen (almost like shaved ice you can eat with a spoon) but you decide how you like the consistency by adding more or less ice. You’ll need a great blender to mix up frozen drinks and it is well worth the investment since you’ll be making these all summer long. These can be served in a hurricane glass, a large margarita stemmed glass, a martini glass or a large cocktail glass… you decide.

If you are in the mood to have friends over, you may want to make pitchers of margaritas so be sure to check out that recipe too.

If you like frozen cocktails, be sure to try some of my favorites.

Frozen Orange Aperol Spritz

Watermelon Rose Slushy

Pina Colada

An Adult Orange Creamsicle

Summarize and Save This Content

CHAT GPT CLAUDE GEMINI PERPLEXITY GROK

Frozen Margarita

Chill your glass of choice for at least 20 minutes. Rub a cut lime around the rim and dip in a plate of salt to coat.

5 from 1 vote

Prep Time 5

Cook Time 3

Total Time 5

Course Drinks, Frozen Cocktails

Cuisine General

Servings Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

Chill your glass of choice for at least 20 minutes. Rub a cut lime around the rim and dip in a plate of salt to coat.
Add a cup of ice to a blender. Add the tequila, triple sec and lime juice. Blend until slushy and pour into the prepared glass. Garnish with a slice of lime and enjoy.

Keyword happy hour, martinis

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Diane Ringler

Recipe Developer

With over 10 years of restaurant experience, Diane has been cooking and developing recipes for over five years, focusing on real-food meals for two that are Weight Watchers-friendly and high in protein. A longtime WW member herself, she brings firsthand experience to every recipe — not just culinary technique, but the practical knowledge of someone who has navigated points, portions, and satisfaction for years. Her recipe for Lollipop Lamb Chops with Pistachio Pesto was selected as a KitchenAid contest winner and published in Taste of Home’s “Innovate Your Plate” bookazine. She has developed recipes and created content for brands including Eggland’s Best, Sprouts Market, ZenB Pasta, Flannery Beef, The Honey Jar and Marukan Vinegar. She has been cooking for two for 10 years and her recipes focus on well balanced meals that are healthy, protein-focused meals perfectly proportioned for two servings. Based in Southern California she loves fresh, seasonal produce and proteins that nourish the body and soul.