YIELD 2 quarts, approximately 8 servings


1/2 cup water
1/2 cup
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
2 tablespoons salt
Lime slices, for garnish


  1. 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.
  2. Combine the cooled citrus syrup with the lime and lemon juices, orange juice, and agave syrup. Chill thoroughly.
  3. Combine the remaining teaspoon of lime zest with the salt and mix well.
  4. 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.

This recipe appears in: Cocktails

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