YIELD 2 quarts, approximately 8 servings
|2 tablespoons plus 1 teaspoon||lime zest|
|2 tablespoons||lemon zest|
|1 1/2 cups||fresh lime juice|
|1/2 cup||fresh lemon juice|
|4 cups||orange juice|
|1/4 cup||agave syrup|
|Lime slices, for garnish|
- Combine the water and sugar in a small saucepan over medium heat and add 2 tablespoons of the lime zest and the lemon zest. Bring to a boil, stirring, until sugar dissolves. Remove from the heat and cool to room temperature.
- Combine the cooled citrus syrup with the lime and lemon juices, orange juice, and agave syrup. Chill thoroughly.
- Combine the remaining teaspoon of lime zest with the salt and mix well.
- When ready to serve drinks, rub the rim of each glass with a piece of lime, then dip the rims into the salt. Serve the margaritas over ice or straight up, as desired, garnished with a lime slice.
This recipe was featured on the Slow Cooker episode of Emeril Green.
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