Today I’m excited to share a recipe for homemade margarita mix. It’s insanely easy to make, with only two ingredients plus water! The difference between homemade mix and something you buy at the store is kind of insane, though. Sometimes the store-bought mixers can be syrupy and gross. Homemade tastes SO much fresher. Totally worth the effort!
Squeeze the lime juice into a bowl or measuring cup (I love this handy tool for squeezing lemons and limes!). Heat the water and sugar in a saucepan over medium heat until the sugar has dissolved. Let the mixture cool a bit before adding in the lime juice, mix together, and pour into a bottle. Refrigerate the mix for up to two weeks.
It’s perfect to make a big batch before parties. You can easily tweak the proportions to make a large or small batch depending on how many you’ll be serving and I love cooking in cute enameled cast iron pots like this!
It’s super simple! Don’t forget to salt your rim and try a lime flavored salt if you’d like. You can make fun variations by using half grapefruit juice, orange juice or berry juice instead of lime juice. I just tried my first bourbon margarita (just sub bourbon for tequila) and it was really fun and different. Don’t be afraid to experiment and check out our whole archive of delicious cocktails (like this spicy watermelon mezcal margarita), you really can’t mess it up!
Here’s the quick little video we made showing exactly how to make your own margarita mix and margarita. So easy you’ll be throwing these together for every party you host!
Credits// Author and Photography: Elsie Larson. Project Assistant: Laura Gummerman. Photos edited with A Beautiful Mess Actions. Video by Harp Creative, Music by Jeremy Larson.
Homemade Margarita Mix
- 1/2 cup sugar
- 1 cup water
- 1 cup lime juice about 10 limes
Squeeze the lime juice into a bowl or measuring cup. Heat the water and sugar in a saucepan over medium heat until the sugar has dissolved. Let the mixture cool a bit before adding in the lime juice, mix together, and pour into a bottle. Refrigerate the mix for up to two weeks.