Frozen Limeade Margarita: The Refreshing Recipe

“All Sips, All Occasions, Always Altos”
February 22, 2023
step by step guide for cocktail perfection

Ingredients

Number of servings
30 MLTequila
15 MLTriple sec
15 MLSimple syrup
5 TABLESPOONSLime juice
3 CUPSIce
PARTS ML

How to mix it?

  • Combine the tequila, triple sec, lime juice, and simple syrup.
  • Add the mixture and ice to a blender and blend until smooth.
  • Serve immediately.

On this occasion, we bring you a frozen limeade margarita, a refreshing cocktail with a citrusy and tangy twist that sets it apart from other tequila drinks.

To make it, we will use lime juice instead of lemon, as it is more acidic and less sweet, giving it a unique and bold flavor. You can choose to either make the Limeade yourself or buy it ready-made.

Ingredients to Prepare Frozen Lime Margarita Recipe

To prepare this frozen margarita recipe with frozen limeade, you will only need:

  • 1 oz tequila
  • 1/2 oz triple sec
  • 1/2 oz simple syrup
  • 5 tablespoons of lime juice
  • 3 cups of ice

You can either make your own lime juice or buy it ready-made. If you prefer to make it at home, mix 4 peeled limes, four ice cubes and a tablespoon of sugar. Blend everything together until smooth and you have the limeade ready. If you don’t want to blend it because you don’t have the tools, you can mix the lime with 3 cups of water.

In some recipes, ginger is even added to give the lime juice a special touch. It’s a matter of personal preference.

On the other hand, if you want to buy it ready-made, we recommend using Minute Maid Limeade to prepare this Frozen Lime Margarita.

How to Make the Recipe for Frozen Lime Juice Margarita

Finally, to prepare the frozen limeade margarita:

  1. Combine the tequila, triple sec, lime juice, and simple syrup.
  2. Add the mixture and ice to a blender and blend until smooth.
  3. Serve immediately.

For best results, freeze for at least 8 hours, but we recommend leaving it for even longer, if possible, so that the drink can absorb all the flavors.

Olmeca Altos: Which Tequila to Choose?

For this frozen lime margarita recipe, we recommend using a white tequila. In the end, the lime flavor is very intense, and we need a potent drink so that the mixture doesn’t taste like just lime juice. That’s why we’ll choose the tequila with the highest possible alcohol content, just like we did with the Lemon Margarita.

And what better tequila than our Altos Plata? A high-quality tequila made in Jalisco, Mexico, with 100% blue agave. Because we know that a tequila cocktail is a moment outside of our busy lives, let’s get the most out of it and choose quality.

Your Questions Answered Frozen Limeade Margarita: The Refreshing Recipe

What makes Altos Tequila different from other tequilas?

Altos isn’t your average tequila — it’s the real thing. Made from 100% Blue Agave grown in Jalisco’s highlands, slow-cooked, copper-distilled, and created by bartenders who get it. Smooth, bold, and made to mix right.

What’s the best way to drink Altos Tequila?

Any way you want. It’s a winner in a Margarita or Paloma, but it also shines straight up if you’re all about flavour. Whatever the moment, Altos always sets the tone.

Is Altos Tequila made sustainably?

Absolutely — we’re serious about sustainability. We recycle agave fibers, reuse water, and cut down on waste wherever we can. Great tequila, zero guilt.

What’s the difference between Plata, Reposado, and Añejo?

Plata’s crisp and lively, Reposado’s smooth and rounded, and Añejo’s bold, rich, and full of depth. Three styles, one unmistakable Altos spirit.

Can I use Altos in cocktails other than Margaritas?

Of course. Altos steps up in any mix — Palomas, Tequila Sunrises, even an Old Fashioned if you’re in the mood to experiment. If it pours, Altos fits.
Superstar of themonth
award winning tequila
Olmeca Altos Plata
The smooth original, a Margarita champ bartenders swear by, with cooked-agave vibes, zesty citrus, and sweet lemon and lime notes. Take your Margaritas and Palomas to new heights with this special tequila.
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