Frozen Pomegranate Margaritas
Freeze the juice in ice-cube trays and blend up frosty drinks in seconds. The salt-and-sugar-coated glass rims make a surprising touch.
- Total Time:
- Servings: 8
Photography: Marcus Nilsson
- 5 1/4 cups pomegranate juice (such as Pom)
- 1 cup fresh lime juice (from 6 to 8 limes), plus more for rims
- 3/4 cup tequila
- 1/3 cup granulated sugar
- 5 tablespoons Cointreau or Grand Marnier
- Coarse salt and turbinado sugar, for rims
Divide pomegranate juice among three ice-cube trays; freeze until solid, at least 3 hours and up to 1 week.
Working in 2 batches, puree juice cubes, lime juice, tequila, granulated sugar, and liqueur in a blender until smooth.
Combine equal parts salt and turbinado sugar on a plate; place additional lime juice in a bowl. Dip rims of glasses in juice, then salt mixture. Spoon margaritas into glasses and serve.