Miscelaney

Tequila is not normally on my list of approved beverages because it is known to make fun Victoria come out a little too much. But on hot summer days, there is nothing better than a really, really cold margarita. Blended, with salt and made with good tequila…perfection. And if you are lucky enough to be looking out over the ocean while lounging on white, Mexican sands and sipping this icy treat, you become the blended definition of how a proper margarita should be consumed. I swear, look it up on Wikipedia.

But margaritas do come with a price. Besides the aftermath of a little too much tequila, margaritas are typically really high in the calorie department. Sadly. And depending on what type of mix they are made from, it seems a “sour stomach” can follow pretty quickly and ruin that perfect plate of Mexican food you just  inhaled. Point is, you have to be a little strategic with yourself when you are going to enjoy tequila-flavored (adult) slurpees.

A fan of Bethenny Frankel, I thought maybe I’d get on board with the Skinnygirl Margarita. But really, her recipe is just a dolled up shot of tequila. A good way to enjoy tequila, even blended, but certainly not quite the frozen goodness I’m looking for.

On a recent trip to Austin to visit old friends, I was introduced to the perfect margarita. Due to the heat down there, they blend their margaritas much finer, so they stay frozen  longer. And to combat with the high calories and sour tummy issues, the key is to make them from scratch with very little sweet and sour mix. The result is as refreshing as it is delicious. Dare I even say healthy? OK, that may be a stretch but here you go:

Linda’s Perfect Austin Margarita:

• 5-6 limes small limes, depending on size
• 1/2 container of the small size can of Limeade (in your freezer department)
• lots of ice
• 4-6 shots of tequila (you can adjust up or down, depending on whether or not you want to nap after)
• 2-3 shots of Triple Sec
• Margarita salt (optional for rim)

Cut your limes in half and squeeze (with a juicer or manual, however). Set aside. Fill your blender 2/3′s the way with crushed ice. Add tequila. Add lime juice. Add frozen limeade. Add Triple Sec. Blend. Blend some more. Make sure you are looking at a really creamy, smooth version of your margarita. Taste. Probably a little tart, but trust me. This is the key. Salt up your rims or not (some even do a sugar rim), you are ready to pack your pitcher of maggie’s anywhere (backyard, soccer match, outdoor concert) and enjoy a refreshing treat which is low calorie (all things considered), high in vitamin c, and completely what Jimmy Buffet is talking about.