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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.

  • Prep:
  • 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


  1. Divide pomegranate juice among three ice-cube trays; freeze until solid, at least 3 hours and up to 1 week.

  2. Working in 2 batches, puree juice cubes, lime juice, tequila, granulated sugar, and liqueur in a blender until smooth.

  3. 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.

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