The Best Fresh Margaritas

1. Combine lime zest and juice, lemon zest and juice, sugar, and salt in large liquid measuring cup; cover with plastic wrap and refrigerate until flavors meld, at least 4 or up to 24 hours.
2. Divide 1 cup crushed ice among 4 or 6 margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add tequila, triple sec, and remaining 1 cup crushed ice; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. Strain into ice-filled glasses and serve immediately.

The longer the zest and juice mixture is allowed to steep, the more developed the citrus flavors will be in the finished margaritas. Steep for the full 24 hours, although the margaritas will still be great if the mixture is steeped for only the minimum 4 hours. If you’re in a rush and want to serve margaritas immediately, omit the zest and skip the steeping process altogether. If you can’t find superfine sugar, process an equal amount of granulated sugar in a food processor for 30 seconds.

FRESH PINEAPPLE MARGARITAS
The pineapple flavor in this variation makes the zest and steeping process in the recipe above unnecessary.
Omit lime and lemon zest and steeping process. Peel, core, and halve 1 small ripe pineapple (about 3-1⁄2 pounds); cut 1 half into rough 2-inch chunks (reserve remaining half for another use). Process in food processor until smooth and foamy, about 1 minute. Add 1⁄2 cup pureed pineapple to juice mixture, reducing lemon and lime juices to 1⁄4 cup each.

FRESH RASPBERRY MARGARITAS
Omit lime and lemon zest and steeping process. Puree 1 cup fresh raspberries, lime and lemon juices, sugar, and pinch salt in food processor until smooth, about 1 minute. Strain mixture into pitcher or cocktail shaker. Continue with recipe, reducing triple sec to 1⁄2 cup and adding 1⁄2 cup Chambord (or other raspberry liqueur) to juice and tequila mixture in pitcher.

FRESH STRAWBERRY MARGARITAS
Omit lime and lemon zest and steeping process. Process 1 cup hulled strawberries, lime and lemon juices, sugar, and salt in food processor until smooth, about 1 minute. Strain mixture into pitcher or cocktail shaker. Continue with recipe, reducing triple sec to 1⁄2 cup and adding 1⁄2 cup Chambord (or other raspberry liqueur) to juice and tequila mixture in pitcher.