The average frozen margarita is made with tequila, Triple Sec, and lime juice. It can contain 2 to 3 tablespoons of sugar. A regular margarita at a bar or restaurant is likely to have even more sugar. Bars may use a premade mix that is high in sugars or even make the drink with more tequila, which increases the overall calories of the drink.
When you make a frozen margarita at home, you can control the amount of sugar and other ingredients that go into it. Using fresh fruit instead of syrup can add flavor and cut down on the calorie content of the drink. Choosing tequila that is high quality (preferably tequila reposado) will also help create a better tasting cocktail.
To ensure smooth, blended drinks, choose large ice cubes or crystals rather than crushed ice. The larger surface area of the ice melts more slowly. Also, if you have one of those fancy ice sphere molds, try to fill it up completely with liquid before freezing it, says Biberdorf. Then you’ll have a bigger surface of the ice that will melt slower, which will result in less dilution in your cocktails.
You can also reduce the sugar in your frozen margarita by replacing the orange liqueur with an equal amount of light agave or monk fruit juice. You could also swap the tequila for a less-sugary option like vodka, rum, or non-alcoholic sparkling wine. Finally, if you want to add any sweetness at all, consider using a lower sugar syrup like simple syrup or a natural sweetener such as stevia, monk fruit, or erythritol.