Serves 6

My assistant Barbara Libath and I were on our twelfth version of margaritas (not a terrible job) when my friends Gilberto Carranzo and Alejandro Silva came by. They're from Mexico, they're terrific cooks, and they showed us how to make real margaritas. None of us got too much more work done that day. The keys to this recipe are to use fresh lime juice and inexpensive tequila.

1 lime, halved
Kosher salt
½ cup freshly squeezed lime juice (5 limes)
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 cup Triple Sec
3 cups ice
1 cup white tequila

If you like margaritas served in a glass with salt, rub the outside rims of six glasses with a cut lime and dip each glass lightly into a plate of kosher salt.

Combine the lime juice, lemon juice, Triple Sec, and ice in a blender and purée until completely blended. Add the tequila and purée for 2 seconds more. Serve over ice.

If you prefer frozen margaritas, halve each of the ingredients, double the ice, and blend in two batches. Serve with a cut lime.

Copyright © 2006 by Ina Garten. All rights reserved.