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Mexican Margaritas

Mexican Margaritas



  1. Rub one or two of the lime wedges around rims of nine glasses. Dip rims into a dish of salt to coat; set aside.
  2. In a pitcher combine Triple Sec, tequila, lime juice, and sugar, stirring to dissolve sugar. Chill until ready to serve.
  3. Place ice cubes in salt-rimmed glasses. Pour tequila mixture over ice cubes. Garnish with the remaining nine lime wedges.

From the Test Kitchen

Watermelon Margarita:

Prepare as directed through Step 2. Working in batches if necessary, in a blender or food processor combine 5 cups chopped seedless watermelon and 1/4 cup of the tequila mixture. Cover and blend or process until smooth. Strain though a fine-mesh sieve. Add the watermelon juice to the remaining tequila mixture in pitcher; stir to combine. If desired, add small wedges of watermelon to pitcher. Serve in the prepared glasses.

Per Serving: 454 cal, 1 g pro, 60 g carb, 0 total fat (0 sat fat), 0 mg chol, 1 g fiber, 29 g sugar, 221 mg sodium.

Nutrition Facts (Mexican Margaritas)

    Per serving:
  • 429 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 221 mg sodium,
  • 54 g carb.,
  • 1 g fiber,
  • 23 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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