July 11, 2014

The Best Margaritas

Ginger + Lime Pan Margaritas | Thyme is Honey

The best part of working from home….and probably the only good part about working at 5AM, is the ability to enjoy the afternoons (I try my best to pull myself away from the computer by 3, even though I’m often spotted with my iPad after that), and if you are lounging in the sun on a warm day nothing tastes better than a margarita! Of course you can toss ice and mix in a blender, but this concoction is full of flavor and way more sophisticated (and a bit more time consuming, but so worth it).


3 cups Water
1 cup Sugar
5 Limes
2 inches of Ginger Root
Margarita Salt (optional)
8 oz White Tequila


Add 3 cups of water and 1 cup of sugar to a pan, stir to combine. Peel ginger root and cut into two 1-inch chunks. Place one chunk of ginger into water/sugar mixture and bring to a boil over medium heat. Let the mixture boil for 1-minute (no longer!) and then remove from heat, remove cover and allow to cool. Juice 4 of the limes (save 1 for garnish). When water/sugar mixture has cooled completely (takes about 20 minutes) remove the chunk of ginger. Stir in the juice of the 4 limes. Take the other 1-inch chunk of ginger and juice it into the mixture using a garlic press (if you aren’t crazy about the flavor of ginger you could skip this step and just enjoy the flavor added from steeping the ginger).

You have some options with the tequila. You can either: 1. Pour one cup into the mixture now so that it is already mixed in after freezing. 2. Add a shot of tequila to each glass when serving. Or 3. Skip it altogether for a non-alcoholic option. Up to you!

Pour the mixture into a 9″x13″ pan (or larger, whatever fits into your freezer) and carefully set in your freezer. Stir the mixture using a fork every 30-60 Minutes for the next 6 hours or until you are left with a pan of slushy goodness! Store it in an airtight container in the freezer. Serve in a salt-rimmed glass with lime + ginger for garnish. Enjoy!

P.S. If you’re more of a strawberry person I love this recipe with 1 cup of pureed strawberries and 3 tbsp finely chopped basil instead of the lime juice and ginger!

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