Description

This vibrant, slushy cocktail delivers all the zest and kick of a classic margarita without the heavy syrups. By using a touch of orange extract and zest to mimic the flavor of orange liqueur, this recipe creates a satisfying, icy treat that fits perfectly into a low-carb lifestyle. It is tart, crisp, and incredibly refreshing on a hot afternoon.

Ingredients

Scale

3/4 cup silver tequila (high quality 100% agave) (180 ml)
1/3 cup freshly squeezed lime juice (approx. 3-4 limes) (80 ml)
1/4 cup cold water (to help blending) (60 ml)
1 1/2 tsp pure orange extract (7.5 ml)
1/4 cup powdered monk fruit or erythritol blend (plus more to taste) (48 g)
1/2 tsp fresh orange zest (optional, for authentic citrus aroma) (1 g)
5 cups ice cubes (standard tray size) (approx. 700 g)
2 tbsp coarse kosher salt (for rimming the glasses) (30 g)
1 medium lime (cut into wedges for garnish)

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Instructions

Prepare the glasses: Run a lime wedge around the rim of 4 margarita glasses or tumblers. Dip the wet rims into a shallow plate filled with coarse kosher salt to coat evenly. Set aside.
Combine liquid base: In a high-powered blender, pour in the silver tequila, freshly squeezed lime juice, cold water, and pure orange extract. Add the powdered sweetener and orange zest (if using) into the liquid mixture first to ensure it dissolves slightly before freezing.
Add ice and blend: Add the 5 cups of ice cubes to the blender. Secure the lid and blend on high (or use the “crush” setting) for 30 to 45 seconds. Stop when the mixture is opaque, white, and achieves a thick, slushy texture similar to a snow cone.
Taste and adjust: Dip a spoon in to taste. If a sweeter drink is preferred, add 1 extra tablespoon of sweetener and pulse quickly to combine. If the mixture is too thick to pour, add 1 tablespoon of water at a time until it moves freely.
Serve immediately: Pour the frozen margarita mixture into the prepared salted glasses. Garnish with remaining lime wedges and serve while frosty.

Notes

Allergy Alert: This recipe uses orange extract. Ensure it is pure and gluten-free if you have a severe sensitivity to additives, though most pure extracts are naturally gluten-free.
Why it works:
- Orange Extract vs. Liqueur: Traditional margaritas use Triple Sec (high sugar). Using extract provides that essential citrus top-note without adding carbohydrates.
- Powdered Sweetener: Granular sweeteners can remain crunchy in frozen drinks. Powdered versions dissolve instantly in the cold liquid for a smooth mouthfeel.
- Added Water: A small splash of water prevents the blender from cavitating (getting stuck) and mimics the slight dilution of a shaken cocktail.
Key Success Warnings:
- Don’t Over-blend: Blending for too long generates heat, which will turn your slush into cold soup. Stop as soon as the ice is crushed.
- Fresh Juice Only: Bottled lime juice often contains preservatives that taste metallic. Always use fresh limes for this recipe.
- Sweetener Potency: Brands of monk fruit/allulose vary. Start with the recommended amount and adjust up; you can always add more, but you can’t take it out.
Variation: For a spicy kick, add 2 slices of fresh jalapeño (seeds removed) to the blender in Step 2.

Nutrition

Nutrition information is calculated using third-party databases and is provided as a courtesy. Since values vary by brand and produce, we suggest calculating them yourself for the most accurate results.