For frozen margaritas, blend a quarter of this recipe at a time (to fit in most blenders) with 3 cups ice and 1 1/4 cups superfine sugar, and blend until smooth. Salt glasses, if desired, and garnish with lime wedges.
Lime wedges, for rim and garnish (optional)
Coarse salt, for rim (optional)
Small ice cubes
1 1/2 cups freshly squeezed lime juice (about 12 limes)
9 ounces gold tequila
7 1/2 ounces Cointreau or Triple Sec
Rub the rims of margarita glasses with a lime wedge, then dip them in a shallow bowl of salt, and shake off any excess. Fill the glasses halfway with ice, if desired, and set aside.
Combine the lime juice, tequila and Cointreau (or Triple Sec) in a pitcher; stir.
To serve, divide among glasses; garnish with lime wedges, if using.