I know that many people make margaritas without a mix, but if you are hosting a party and plan to make batches of margaritas, itâ€™s good to have the basics of the drink taken care of. You can then just pour the mix into the blender or over ice in glasses and add tequila and triple sec, and youâ€™re done.
Â·Â Â Â Â Â Â Â Â 3 cups water
Â·Â Â Â Â Â Â Â Â 3 cups cane sugar
Â·Â Â Â Â Â Â Â Â 1Â½ cups fresh lemon juice
Â·Â Â Â Â Â Â Â Â 1Â½ cups fresh lime juice
In large saucepan, bring the water and sugar just to a boil, until the sugar dissolves. Remove the pan from the heat. Allow the syrup to cool and then mix in the citrus juices.
Store in a bottle in the refrigerator and use within one week. For frozen margaritas, fill a blender with ice and then pour in chilled syrup about halfway to two-thirds of the way up. Add liquor to preference and blend until smooth. Serve in glasses with salted rims. For a margarita on the rocks, pour approximately 1/4Â cup of chilled syrup over ice. Add liquor to preference, and garnish with a lime wedge.
This article was excerpted with permission from the bookÂ Urban Farm Projects: Making the Most of Your Money, Space, and Stuff, copyright 2014, I-5 Publishing, LLC. For more budget-friendly and environmentally conscience projects and recipes,Â pick up a copy today!