Frozen Peach Margarita
Frozen peach margaritas are the perfect cocktail that you can make for your next party. The blender does all the easy work and you get to relax with a refreshing drink.
Frozen Peach Margaritas Recipe
We’re always thinking about margaritas as we love snacking on fresh salsa and chips. But we’ve moved beyond the chips and every time we eat something salty and spicy, this popular tequila based drink comes to mind. We have several variations of margaritas, none of which we ever get bored of. What ever fresh fruit or juice we can find, we’ll test a margarita version with it. It’s habit forming to see how many variations of this popular drink we can create.
Making Peach Margaritas Video
Use fresh or frozen peaches?
One version we didn’t have was a blended or frozen margarita recipe. So with Summer at it’s peak, it’s appropriate to share our blended peach margaritas that is perfect for all the warm days. This peach version is equally refreshing and always ice cold to keep you cool during long hot Summer months. You can use either fresh or frozen peaches and both turn out great. If you’re using frozen, then you can use less ice. Also, the drink will be more frozen which will last longer when you’re lounging in the warm outdoors. Fresh peaches require more ice and will be more flavor if you can get your hands on some awesome tree ripen Summer fruit.
There you have it. A fun and fruity Summer drink to keep yourself hydrated during all our Summer festivities.
-diane and todd
How to Make Frozen Peach Margaritas
Blended Peach Margarita Recipe
- 1/2 cup (120 ml) Tequila , preferrably Resposada or Anejo
- 1/2 cup (120 ml) fresh Lime Juice (usually about 3-4 limes)
- 1/4-1/2 cup (50-100 g) Sugar , or @ 1/2 cup (120ml) simple syrup, depending on your sweetness preference
- 2 cups (300 g) frozen Peach pieces
- 1/2 cup (120 ml) Ice , approximately
- (optional) peach and/or lime slices , for garnish
Cocktails & Beyond – Here’s some of our favorite finds:
We tend to be a bit obsessive over our cocktail tools. Here’s some of our favorites we’ve collected and put to use over the years:
This recipe was originally published in 2020.