Frozen Mint Julep Margarita

Name: Frozen Mint Julep Margarita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MInt Syrup:; 1/2 cup water; 1/2 cup white sugar; 1/2 cup intact mint sprigs; Margaritas:; 4 cups crushed ice; 3 fluid ounces bottled margarita mix; 2 fluid ounces tequila; 1 fluid ounce mint syrup; 2 fluid ounces bourbon whiskey

Eats Now Editorial Team · 97 kcal · General

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Frozen Mint Julep Margarita – a delicious recipe with MInt Syrup, water, white sugar, mint sprigs, Margaritas, crushed ice. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

MInt Syrup:
1/2 cup water
1/2 cup white sugar
1/2 cup intact mint sprigs
Margaritas:
4 cups crushed ice
3 fluid ounces bottled margarita mix
2 fluid ounces tequila
1 fluid ounce mint syrup
2 fluid ounces bourbon whiskey

1
Bring water and sugar to a boil in a small saucepan. Cook until dissolved, about 1 minute. Turn off heat and add mint sprigs. Steep for 3 minutes as mint syrup cools. Remove and discard mint.
2
Combine ice, margarita mix, tequila, 1 ounce mint syrup, and bourbon in a blender. Blend until smooth. Pour into 4 glasses.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: MInt Syrup:, 1/2 cup water, 1/2 cup white sugar, 1/2 cup intact mint sprigs, and more.

Yes, Frozen Mint Julep Margarita falls under the General category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Quick Info

Servings
4 servings
Calories
97 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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