The Best Homemade Margaritas: All-Natural, 3-Ingredients

How to make a margarita with just three natural ingredients!! Nothing fake, neon green, and no sugary chemicals! This is the best homemade margarita recipe I’ve tried and it’s the easiest!!

Who Needs a Confusing Margarita?

If there’s one drink that should be so simple, but somehow turns so complicated, I think it’s a margarita. There’s blended, on the rocks, from a mix that comes in gallon-sized jugs – sometimes with alcohol already added and sometimes without.

Some margaritas are made with just tequila and others with a smorgasbord of other booze added including triple sec, Cointreau, Gran Marnier, Chambord, and more.

People shouldn’t need to wonder, “How to Make a Margarita” because it shouldn’t be so hard. I’ve gone back to basics, with just the basic margarita ingredients.

How to Make a Margarita

This simple margarita recipe has no mix, concentrate, and nothing complicated or fussy. No simple syrup to make, no blender to dirty, just three basics ingredients: lime juice, agave, tequila.

• Lime Juice: I use freshly squeezed lime juice and recommend doing so.
• Agave: It’s sold in nearly all grocery stores these days. I’ve used honey in a pinch, too. If you prefer to make a simple syrup instead, be my guest.
• Tequila: The choice of tequila is up to you. I use Patron Silver or Don Julio Blanco. Choose a trusted favorite.

Customizing This Simple Margarita Recipe

I prefer my margaritas boldly tart but sweet enough to balance the tartness, and not shy with the tequila. You’ll need to find the exact ratio of ingredients that you enjoy best.

Small changes can have a big effect on taste.  Like a half shot glass of lime juice or a small drizzle of agave can really make a difference. Play around with the recipe to find your happy place, pun intended.

You can doctor up the basic mixture as you like by adding other liquors or add a handful of strawberries, put it all in a blender, and you’ve got a frozen strawberry margarita in seconds.

A Note About Measuring

In the recipe section, I referred to the ingredients as shots. Some recipes use ounces, cups, and shots, all in one. Holy confusion after you’ve had a few.

The very average-sized shot glass I use (not a jumbo frat-house style shot glass) holds the same amount of liquid as a 1/4-cup measure, which makes it easy to make the recipe in bulk. X parts this to Y parts that.

Feel free to make a big batch and keep it for a few days in the fridge.

While you could technically share the recipe as written, after having one, you’ll want another. So plan on it serving one, nicely. You can sip worry-free since there’s no sugar.

They go down so incredibly easy. Especially on vacation.

The Best Homemade Margaritas: All-Natural, 3-Ingredients

Yield: serves 1, nicely

Total Time:5 minutes

Prep Time:5 minutes

Cook Time:0 minutes

How to make a margarita with just three natural ingredients!! Nothing fake, neon green, and no sugary chemicals!This is the best homemade margarita recipe I’ve tried and it’s the easiest!! They’re tart and sweet enough, but not too sweet, and go down incredibly easy. I use freshly squeezed lime juice and recommend doing so. Agave is sold in nearly all grocery stores and big box retailers, although I’ve used honey in a pinch. The average-sized shot glass I use holds the same amount of liquid as a 1/4-cup measuring cup. It’s easy to make the recipe in bulk. X parts this to Y parts that. Feel free to make a big batch and keep it for a few days in the fridge. While you could technically share the recipe as written, after having one, you’ll want another. No sugar so you can sip worry-free, and they go down way too easily!

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Ingredients:

• 1 to 1 1/2 shots lime juice (1 shot glass equals 1/4 cup liquid)
• 2 shots water
• 1 to 2 shots tequila (I use white/blanco tequila and prefer Patron Silver or Don Julio Blanco)
• 1/2 to 1 shot agave nectar, or to taste
• ice, as necessary

Directions:

1. Over a large cup, squeeze limes, about 2 medium/large, ripe limes. Tip – Paler green limes and those with yellow spots, and those with thin skin are juicier than darker-skinned limes or those with thicker skin. Medium/large limes seem to release their juice easier than small limes.
2. Add the water, tequila, agave, and stir. Taste and see if you need to make tweaks.
3. If desired, strain mixture to remove any lime pulp, although I don’t bother.
4. Add ice generously, and stir or shake (by putting another cup over the top).
5. Serve immediately. Recipe is intended for those whom alcohol use is legal, done responsibly, and is appropriate.

Only Eats

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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