Frozen Avocado Margarita Food

FROZEN MARGARITAS

Frozen Margaritas image

The best way to make frozen margaritas: Just put margarita ice cubes in a blender! Mix things up by trying one of our flavored Smoky Orange, Sweet and Spicy Lime or Tangy Hibiscus salts.

Provided by Food Network Kitchen

Categories beverage

Time 6h25m

Yield 6 frozen margaritas

Number Of Ingredients 15

Ingredients

1 1/4 cups orange liqueur (such as Cointreau)
1 1/4 cups fresh lime juice
2/3 cup superfine sugar
Lime wedges, for the glasses
Coarse salt or flavored salt, for the glasses (recipes follow)
12 ounces tequila
3 oranges
1/8 teaspoon smoked paprika
Kosher salt
4 limes
Kosher salt
Large pinch cayenne pepper
1 tablespoon sugar
2 tablespoons dried hibiscus flowers
3 tablespoons kosher salt

Steps:

Mix 1 1/2 cups water, the orange liqueur, lime juice and superfine sugar in a pitcher. Pour the mixture into ice cube trays and freeze for at least 6 hours; you should get about 32 ice cubes.
Moisten the rim of each glass with a lime wedge or water, then dip in coarse salt.
For each drink, puree 6 to 7 margarita ice cubes in a blender with 2 ounces tequila. With the motor running, add 6 to 7 regular ice cubes, one at a time, until slushy. Pour into the prepared glasses.
Grate the orange zest onto a microwave-safe paper towel-lined plate. Microwave until the zest is dry, tossing every 30 seconds, about 1 1/2 minutes.
Transfer the dried zest to a spice grinder along with the smoked paprika and 1 teaspoon kosher salt. Process until combined, then mix with 1 1/2 tablespoons more kosher salt.
Grate the lime zest onto a microwave-safe paper towel-lined plate. Microwave until the zest is dry, tossing every 30 seconds, about 1 1/2 minutes.
Transfer the dried zest to a spice grinder along with 1 teaspoon kosher salt. Process until combined, then mix with the cayenne, sugar and 1 more tablespoon salt.
Using a spice grinder, process the hibiscus flowers until powdery, then mix with the kosher salt.

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