These easy & delicious margaritas can be made ahead, frozen in mason jars, and enjoyed at any time.
1 (12 oz.) can frozen limeade concentrate
1 cup (8 oz.) tequilla
1/4 cup (2 oz.) triple sec (orange flavored liqueur)
juice of 2 limes (plus a lime for garnish)
4-5 cups ice
kosher salt or margarita salt (it's more coarse than table salt)
In a blender, combine limeade, tequilla, triple sec, and lime juice. Cover and blend briefly until mixed. Fill blender to top with ice. Cover and blend until slushy and no ice chunks remain. Using a leftover juiced lime, rub the cut side of the lime around the rim of the glasses. Dip glass rims in salt. For an optional garnish, slice a lime into circles or semi-circles, cut a notch in them and hang on the edge of the glass.
MAKE AHEAD MASON JAR MARGARITAS: Pour blended margaritas into 1/2 pint (1 cup) mason jars, screw on the lids and freeze. To serve, remove from freezer & immediately dip it in salt (while the margarita is still solid and won't come out of the inverted jar). Use a fork to break up and stir the semi-frozen margaritas into a slushy consistency. The alcohol keeps them from freezing to a hard solid state, so they're always ready to remove from the freezer, serve, and drink.
VIRGIN MARGARITAS: omit tequila and triple sec and substitute equivalent amount of water. If made ahead, these will reach a hard ice state when refrozen due to the lack of alcohol. Remove them from the freezer and let them sit at room temperature for 10-15 minutes before stirring into a slushy consistency.