So, if you read my blog at all, you know I’m a Florida girl. Well, this Florida girl had no idea we grow peaches here. I knew I wanted to make a frozen peach margarita for our Mexican recipes week and the upcoming Cinco de Mayo. I wanted to use fresh Florida peaches, which apparently are in season now, but I could not find them. Instead I used frozen peaches and, honestly they worked beautifully. I think the combination of frozen peaches and ice kept the drink thicker and frozen longer. I got my cute cactus glasses years and years and years ago from Pier 1. Probably more than 20 years ago but you can still find them.
When I make cocktails I use good ingredients. I encourage people to use what they like and the best they can afford. That said, don’t use an expensive sipping tequila to make margaritas. Silver is good, gold is better and añejo is the best. I also think using fresh ingredients is key. While fresh peaches weren’t available the frozen worked just fine. I did use fresh limes which is a definite must over bottled lime juice.
This recipe makes four servings. I don’t recommend making a pitcher of frozen peach margaritas because they won’t keep long.
- 1 package (16 ounces) frozen peaches
- ¾ cup gold tequila
- ¼ cup triple sec
- ¼ cup fresh lime juice, about 3 limes
- ¼ cup sugar
- 1 cup ice cubes
- In a blender, combine all ingredients and puree until smooth but not liquified. Mixture should be slushy. Serve immediately.
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