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Iced Margaritas

I tested dozens of margaritas (not a terrible job), and this was the best. The good news is that the least expensive tequila makes the best margaritas, but you must use freshly squeezed lime juice.

  • Servings: 6
Iced Margaritas

Photography: Luca Trovato

Source: Martha Stewart Living, November 2000


  • 1/2 cup coarse salt
  • 1/2 cup (about 4 limes) freshly squeezed lime juice, plus 1 lime cut in half for the glasses
  • 2 tablespoons (about 1 lemon) freshly squeezed lemon juice
  • 1 cup triple sec
  • 1 cup white tequila


  1. Pour the salt onto a small plate. Rub the outside rim of each glass with the cut lime. Dip each glass into the reserved salt; set aside.

  2. Place lime juice, lemon juice, triple sec, and 3 cups ice in a blender, and puree on low speed until completely blended. Add tequila and blend for 2 seconds. Pour margaritas into the reserved glasses, over ice, and serve immediately.


Reviews (4)

  • AndrewTaylor 24 Jul, 2011

    This is The Barefoot Contessa's margarita recipe. I have made it many times, and I have to agree, it's the BEST! The fresh juices make all the difference.

  • moderngirlstyle 7 Jul, 2009

    Her Perfect Margarita recipe says that 1 3/4 cups of tequila is used for a serving of six, but the comments on there said it was to strong. I'd use 1 1/4 cups of tequila for this recipe.

  • lucyfan 30 Jun, 2009

    Kind of wondering myself.

  • flutestar 10 Aug, 2008

    The recipe fails to say how much tequila is needed. 1 Cup? 1 1/2 C? anyone know?

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