The Recipe
- 1/2 cup fresh-squeezed lime juice
- 1/2 cup tequila
- 1/2 cup Triple Sec
- 7 packets of Splenda or Truvia (or the equivalent amount of sugar)
Let me be adamant here: there is no adequate substitute for freshly squeezed lime juice. I've found that most bars and restaurants opt for premade mixes or frozen lime juice instead. Trust me, although it may take a little elbow grease to squeeze these green gems, it's worth every bit of effort.
The only reason I don't indulge in sugar is that I can save a few calories by using a substitute, and in my case, that's a good thing. If you prefer sugar or simple syrup, by all means, use it.
Truvia, a brand name for stevia, is a natural plant sweetener that I've become quite fond of. Made from the leaves of a tropical plant related to the sunflower, it has a slower onset and longer duration of sweetness than sugar. It's also much sweeter than sugar, with a negligible effect on blood glucose.
On the Rocks
Mix all the ingredients together in a quart-sized container with a tight-fitting lid. Add ice to the brim, cover, and shake.
If you like a salt-rimmed glass, rub a lime wedge around the edge of the glass and dip the rim in a saucer of margarita salt. Fill the glass with ice and pour in the chilled concoction from the shaker.
Frozen
I've had trouble getting a really good, icy margarita using a blender. Often, by the time I manage to get it slushy enough, it's too watered down.
The Margaritaville blender solves that problem by first shaving the ice and then dispensing it into a blender, where it's easily and quickly mixed with the lime juice and spirits.
If you're averse to the idea of a machine dedicated to the task of making perfect margaritas, the Margaritaville appliance can also turn out tasty, non-alcoholic slushes for the kids.
