I'm a native Texan with a passion for good food and Texas history. Tex-Mex is a way of life for me, and so is baking!
One of my fondest memories from last year’s Big Summer Potluck was standing in the kitchen, surveying the chaos of the Friday night party, when Colleen from Souffle Bombay flew by me with a big smile on her face and a little frozen jar of brilliance that she thrust into my hands as she walked past.
I can’t remember if we called them Jargaritas that night, or if it’s something James came up with later, so you’ll have to forgive me if it was Colleen or someone at BSP that came up with that name and I’m not giving them credit.
As soon as all the girls (Aimee, Shaina, Tracy, and Jeanne) and I got home, we regaled James with stories of those Jargaritas, and how amazing they were. Well, all of us except Aimee, who was newly pregnant. I think she’s hoping the Jargaritas make an appearance at this year’s conference too!
James was intrigued, and insisted we make them ourselves at the first available opportunity. Now, they are a staple at our house. Perfect for sipping while we sit in the hot tub of an evening. Even more perfect en-mass for parties and barbecues.
Here’s why Jargaritas are so brilliant: It takes just moments to mix the concoction and distribute it among 12 Mason jars. Place the jars (in their box, for easy transport) in the freezer, and then leave them there.
Whenever you fancy a little slushy libation, just mosey on over to the freezer, grab a jar, shake it, unscrew the lid, and pop a straw in.
Perfectly textured frozen margaritas without any blenders, mess, or mixes filled with high fructose corn syrup. (Though if you use frozen canned limeade concentrate, most versions do have HFCS in them. See my link in the comments below for an HFCS free recipe.)
Because of the alcohol content, Jargaritas never completely freeze.
If you have a barbecue coming up, you can make these drinks weeks in advance, so long as you have the freezer room, and it’s one less thing to do the day of your party.
Colleen, I really must thank you for this recipe. It’s become such a staple in our house!
Feel free to play around with the recipe to suit your taste buds. Colleen’s recipe calls for Chambord, which is incredibly delicious. But once we’ve burned through our current stash, I’m going to switch in Limoncello for the Chambord and see how we do.
Lime Chambord Jargaritas
Adapted from Souffle Bombay
makes 12 8 oz jars
1 12 fl. oz. can frozen limeade
2 tablespoons fresh squeezed lime juice
1 1/2 cups Jose Cuervo Tequila (I used Silver)
3/4 cup Triple Sec
1 cup Chambord Liqueur
4 cups cold water
12 8 oz Mason Jars (Jelly jars)
Wash and dry all jars and lids thoroughly. I run mine through the dishwasher just before I prepare the liquor mixture.
In a large pourable container (I used a gallon tupperware jug), combine all ingredients. Stir thoroughly with a big spoon to combine.
Place the clean jars back in the cardboard tray packaging they came in. Pour the Jargarita mix into each jar, filling until approximately 1/2″ before the top of the jar.
Check the jars to make sure they’re evenly distributed. If not, pour a little from each jar into the last one until they’re all equal. Replace the lids and screw on fairly tightly.
Place the entire box into the freezer for at least 5 hours.
Grab a jar whenever you feel like! At first the jargaritas may seem a little too frozen. You can eat them with a spoon instead, or simply warm in your hands for a few minutes until they’re as slushy as you like.
Remember to enjoy responsibly!