Frozen Margarita

From: ChefNikkiD

On Jul 4, 2009

It just wasn't good and I spent another ten minutes trying to fix this bland and bitter mess. I finally ended up converting it into a Watermelon Margarita; adding about 1 1/2 cups of watermelon, 1 tbsp sugar, extra tequila and triple sec. The finished product was a decent boozy concoction that served me and my guest well today, but I won't use this recipe again.

From: Lacy S.

On Jun 1, 2007

Not the best Margarita I have ever had but it wasn't bad. I wished it were a little sweeter!

From: CubicleWarrior

On Feb 18, 2006

Wow - this was terrible. I'm not a fan of the sugary fare that usually passes as a margarita here in the states, but following this recipe produced an acidic, watered-down product that would have had me demanding my money back had any establishment ever served this to me. Want a tasty margarita? Take a can of limeade, and add a can of tequilla, half-can of lime juice, and half-can of triple-sec — just don't try this.

From: Miss Annie

On Apr 18, 2003

An excellent Margarita! Most Margarita's "bite back", but this one is smooth and mellow with just the right ingredient proportions for nice a salty/sour kick. I usually put Grand Marnier in my Margaritas, but this was a novel way to give just a "hint" of the Grand Marnier. Thanks for sharing this very good recipe.