Ingredients
Equipment
Method
- Cut your limes in half and use a citrus juicer or handheld reamer to extract as much juice as possible. You need one full cup of fresh lime juice, which typically comes from 6 to 8 medium limes.
- Pour the lime juice through a fine-mesh strainer to catch any pulp or seeds. Straining makes your mix smooth and prevents bits from settling at the bottom of the glass.
- Cut your lemons in half and juice them the same way you did the limes. You need 1/4 cup of fresh lemon juice, which comes from about 2 medium lemons.
- Pour the lemon juice through the same strainer to remove any pulp. This keeps your final mix clear and refined.
- Pour both the strained lime juice and lemon juice into your pitcher. The combined juices create the foundation of your mix.
- Pour 1/2 cup of agave nectar into the pitcher with your citrus juices. Agave dissolves easily in cold liquid without needing to be heated.
- Sprinkle in a small pinch of sea salt and add 2 tablespoons of water to help balance the sweetness. The water slightly dilutes the agave so the mix doesn't become cloying when you add ice and tequila.
- Use a bar spoon or regular spoon to stir the mixture for about 30 seconds until all the ingredients are fully combined. Your margarita mix is now ready to use or store in the fridge.
Notes
Store in a glass bottle or jar with an airtight lid in the fridge for up to three weeks. When making a margarita, use a 1:2 ratio of mix to tequila (2 ounces of mix with 4 ounces of tequila). Chill the mix for at least one hour before using for best flavor. Can be frozen in ice cube trays for up to three months.