Margaritas!

With the dog days of summer just around the corner, nothing quenches your thirst better than a fresh margarita.  You can sidle up to the local Mexican bar with store bought mixer, or whip up some fresh margaritas on your own!   Forget that sour mix and ream some lemons and limes—this one is a keeper.  This recipe, courtesy of Ina Garten, the Barefoot Contessa, beckoned to me one warm, spring afternoon.  My husband, David was feverishly working on the monthly bills at our dining room table. Fresh margaritas seemed to me to be the perfect afternoon delight!

  I scurried around the kitchen with my lemon reamer (no juicers for this barmaid.) Lime…lemon...lime…lime…lime..lime…  I chilled the glasses, rimmed them with salt, and readied the blender for our afternoon refreshment.  Note to self:  Always read the servings per the recipe!  (I poured two glasses of margaritas that should have served six…OLE!!)

Ingredients

• 1 lime, halved
• Kosher salt
• 1/2 cup freshly squeezed lime juice (5 limes)
• 2 tablespoons freshly squeezed lemon juice (1 lemon)
• 1 cup Triple Sec
• 1 cup white tequila
• 2 cups ice, plus extra for serving

Directions

If you like margaritas served in a glass with salt, rub the outside rims of 6glasses with a cut lime and dip each glass lightly into a plate of kosher salt.

Combine the lime juice, lemon juice, Triple Sec, tequila, and ice in a blender and puree. Place extra ice in a cocktail shaker. Fill with margarita mix, shake well, and strain into glasses.