Easy Pitcher Of Margaritas Food
BEST FRESH MARGARITAS BY THE PITCHER
This is a wonderful recipe for Margaritas on the Rocks by the pitcher-full! It is best to prepare the lime-lemon juice and zests mixture before hand to allow them to meld appropriately -- Cooking time reflects refrigeration time. I discovered this in Cook's Illustrated Magazine -- just in time for summer! I have altered the ingredients to suit my personal taste. Enjoy!
Provided by Bev I Am
Categories Beverages
Time P1DT10m
Yield 1 quart, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine lime zest and juice, lemon zest and juice sugar, and salt in a large measuring cup; cover with plastic wrap and refrigerate (preferably overnight).
- Divide 1 cup crushed ice between 4 to 6 margarita glasses.
- Strain juice mixture into 1 quart pitcher or cocktail shaker.
- Add Patron tequila, Triple Sec; stir or shake to combine thoroughly.
- Pour over ice; serve immediately and enjoy : ).
Nutrition Facts : Calories 79.7, Fat 0.1, Sodium 30.7, Carbohydrate 21.6, Fiber 0.4, Sugar 18, Protein 0.3
EASY PITCHER OF MARGARITAS
This recipe is great because it uses frozen concentrate limeade instead of sour mix, which I think makes them better! Sometimes sour mixes can be hit or miss, but the frozen limeade makes them consistent. Once you dump the limeade in your pitcher, just reuse the can to measure the water and the tequila. We like them much better than some restaurants here in Texas, plus the pitcher is great for entertaining instead of making individual glasses. The secret ingredient is the almond syrup. You can find the almond syrup in the coffee aisle as a flavoring in the big bottle. You can use this as a basic margarita, and add flavors to change it up: mango, strawberry, peach, etc....
Provided by CookingBlues
Categories Beverages
Time 10m
Yield 1 pitcher, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Put all of the ingredients in a pitcher. Use the empty limeade can to measure the water (2 1/2 cans) and tequila (1 can).
- Stir to mix. I don't put ice in the pitcher since they will water down.
- Serve with or without a salted rim over ice or frozen.
- Any leftovers can be kept in the fridge.
Nutrition Facts : Calories 155, Sodium 4.9, Carbohydrate 39.8, Fiber 0.1, Sugar 36.3, Protein 0.1
PITCHER PERFECT MARGARITAS
After tweaking with several other margarita recipes, I finally found a way to get that 'real' margarita taste in a pitcher size for parties.
Provided by TATTOOMAMA
Categories World Cuisine Recipes Latin American Mexican
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the tequila, triple sec, fresh lime juice, sweetened lime juice, and ice in a large pitcher; stir.
- Pour the kosher salt onto a plate. Rub the rim of a glass with a lime wedge. Dip the rim of the glass into the salt; fill glass with margarita mixture; repeat for each serving.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 25 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 5.5 mg, Sugar 22.2 g
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- If doing this step you can salt your glasses up to several hours in advance and set them aside until guests arrive. Spread the salt out on a small saucer. Use a lime wedge to run it around the outside of the rim of the glass, then gently and slowly roll the rim of the glass around in the salt – set glass aside. Repeat until you have salted all of the glasses. You may have some salt leftover, you can easily save it for future margaritas.
- place all of the limes into a blender. Add the tequila, orange liqueur, and agave nectar. Pulse the blender 2 to 4 times, or until the limes have broken down just enough to release all of it’s juice, but not so much that it is completely in a pulp – large chunks of the limes and skin should remain. If you have a high speed blender you may only need to do 1 to 2 pulses. Be careful because it is easy to break the limes down too much and then your margaritas will be bitter from the pith.
- place a fine mesh siv over your pitcher. Carefully pour a portion the margaritas over the siv and use the back of a spoon to push all the liquid though – discard the pulp and lime rind. Repeat until you have strained all of the margarita.
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