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
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
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.