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Margarita Ice

  • Yield: About 1 quart (4 servings)


  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • 3 cups fresh lime juice (about 20 - 24 limes)
  • 1 cup high quality tequila, such as Cuervo Gold or Encantado
  • 1/2 cup Cointreau, or triple sec
  • 1/2 cup Blue Curacao
  • 1/2 cup coarse sugar crystals, for garnish
  • 4 thin slices lime
  • 2 teaspoon fine lime zest


  • In a heavy medium saucepan, combine the sugar and water and bring to a boil over high heat. Reduce heat to medium-low, stir, and simmer until the sugar dissolves, about 5 minutes. Remove from the heat and cool slightly.
  • In a large bowl, combine the syrup with the lime juice, tequila, Cointreau and Curacao, and whisk well. Pour into a rectangular freezer-proof container and freeze just until ice crystals begin to uniformlyform, about 2 hours. Remove from the freezer and scrape the mixture with a fork to break up the crystals.
  • Return to the freezer and freeze for 30 minutes. Remove again from the freezer and scrape, then return to the freezer. Continue the scraping/freezing process another 3 times, for a total of 4 hours. (If not serving after 4 hours, tightly cover with plastic wrap and freeze until ready to serve.)
  • To serve, place the sugar crystals on a plate. Dip the rims of 4 tall, stemmed glasses in water and then into the sugar to form a crust. Divide the Margarita Ice between the glasses. Garnish each rim with a lime slice, sprinkle with 1/2 teaspoon of lime zest, and serve immediately.