Prep 10 mins
Cook 0 mins
Another nifty cocktail cooler to serve in a Mason jar. If desired, some lime juice can replace some of the lemon juice and can garnish with a sprig of mint. From "The El Paso Chile Company Margarita Cookbook" by W. Park Kerr.
- In a nonreactive container, such as a pitcher or jar, stir together the lemon juice, water 1-1/4 cups of the sugar and the tequila. Cover and refrigerate until very cold, preferably overnight.
- Taste the lemonade and add more sugar to taste. Stir to completely dissolve. Serve the lemonade over lots of ice in 1-pint canning jars.