Margarita Syrup

These alcoholic snow-cone syrups are sure to be a hit. But if you prefer something nonalcoholic, just omit the booze.

  • Servings: 44
  • Yield: Makes 5 1/2 cups
Margarita Syrup

Photography: Raymond Hom

Source: Martha Stewart Weddings, Spring 2012


  • 6 cups sugar
  • 1/3 cup lemon juice (from about 2 lemons)
  • 3 tablespoons lime juice (from about 2 limes)
  • 1/4 cup Cointreau
  • 1/2 cup tequila
  • Crushed ice, for serving


  1. Bring sugar and 1 1/2 cups water to a boil in a medium saucepan and cook until the sugar is completely dissolved, about 1 minute. Remove from heat and let cool. Stir in the juices, Cointreau, and tequila. Refrigerate syrup, covered, until cold. For each margarita, pour 2 tablespoons syrup over 1/2 cup crushed ice.


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