Recently Sherri asked me for my margarita recipe, and I am happy to oblige (now that I have found it!). It takes a little more work than opening a bottle of margarita mix, but I assure you it is completely worth it!
Makes about 1 quart, serving 4 to 6
Note: The longer the zest and juice mixture is allowed to steep, the more developed the citrus flavors in the finished margaritas. Steep a minimum of four hours, although a full 24 hours is recommended.
4 teaspoons grated zest plus 1/2 cup juice from 2-3 medium limes
4 teaspoons grated zest plus 1/2 cup juice from 2-3 medium lemons
1/4 cup superfine sugar
2 cups crushed ice
1 cup 100 percent agave tequila, preferably reposado
1 cup Triple Sec
Combine lime zest and juice, lemon zest and juice, sugar, and salt in a large liquid measuring cup; cover and refrigerate 4 to 24 hours.
Divide 1 cup crushed ice between 4 - 6 margarita glasses rimmed with salt. Strain juice mixture into 1-quart pitcher. Add tequila, Triple Sec, and remaining crushed ice. Stir until thoroughly combined and chilled, 20 to 60 seconds. Strain into ice-filled glasses; serve immediately.