The weekend is here AND it’s summer! So here’s a recipe for
those of you who can get your hands on Minutemaid Frozen Limeade Concentrate
wherever you are in the world. I don’t
even know where I first learned to make this frozen concoction that helps Jimmy Buffett hang on but I know we were making them during my college years at UT Austin, and that
is a very long time ago.
(For those of you who cannot get it, I found this recipe here. Haven’t tried it yet but the comments section
says it can be used exactly like the concentrated limeade I can’t wait to try this when I am home with
my own freezer because I haven’t seen Minute Maid for sale in Cairo. Further bulletins as events warrant.)
Like my rum punch, the measures are simple and you cannot
screw this up.
Ingredients
1 small can Minute Maid Frozen Concentrate Limeade (6 oz
or 177ml)
1 can's worth tequila (6 oz or 177ml)
1/2 can's worth Cointreau, Triple Sec or Grand Marnier (3 oz or
88ml)
Ice
In Kuala Lumpur (where my can came from the Mini Mart – oh,
how I miss you, dear Mini Mart – they only have the large cans, so I had to use
a measuring cup instead of the can itself for measuring. I took two cans with me in a cooler on the
plane to Cairo when we moved, in case you are wondering, along with bacon, sausage, a pork roast and
pecans. Traveling light are not words in
my vocabulary, apparently. You have got to know what's important, folks. Priorities!
Anyhoo, on to margaritas.
Method
In a good blender with the power to crush ice, mix together
the limeade concentrate, the tequila and the Cointreau.
Add in a few cubes of ice and start blending.
Keep dropping in cubes of ice through the hole in the
blender lid until the level almost reaches the top of the blender. Sometimes you have to give the ice cube a
small poke to make it fall through the frozen concoction as the blender gets
more full. You will know it has reached
the blades by the grinding noise.
Blend until all the chunks of ice are completely gone.
If you want salt around the rim of your glass, dip one
finger into the blender of margaritas and then run it around the rim. Turn the glass over in a saucer with a thin
layer of salt in the bottom. Turn
upright once more and fill. (Sorry - forgot to take a photo of this step.)
I don’t have pretty margarita glasses but it tastes just as
delicious in these.
Happy Summer! Enjoy!
