Creamy Nonalcoholic Margaritas

"Kids get a kick out of these. Pour into maragarita glasses w/ sugar or salt around the rim. It's not necessary to partially freeze the yogurt, but it does make it more cool and "slushy." Prep time includes the partial freezing."
photo by A Good Thing photo by A Good Thing
photo by A Good Thing
photo by twissis photo by twissis
Ready In:
1hr 5mins


  • 3 cups custard style lemon yogurt, partially frozen in the freezer for about 1 hour
  • 2 cups carbonated lemon-lime beverage, cold (such as Sprite or 7-up)
  • 1 teaspoon lime juice
  • lime slice, for garnish
  • kosher salt (optional) or sugar, to rim the glasses (optional)


  • Place the partially frozen yogurt, soda and lime juice into a blender and process until smooth.
  • If desired, wet the rims of your margarita glasses and dip into either kosher salt or sugar.
  • Pour drink into the glasses.
  • Garnish w/ lime slices, if desired.

Questions & Replies

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  1. megs_
    Mmm, creamy, tangy, and delicious! Tastes very much like the real thing too! ;) I added a tablespoon of frozen limeade concentrate for a boost of flavor. We served these with Recipe #308987 and they hit the spot! Thanks for sharing!
  2. Julie C.
    This was a surprisingly wonderful drink. We made this as part of a Cinco De Mayo celebration a few years ago. My oldest son has asked for it every year since.
  3. CookingONTheSide
    This is great! We love margaritas and this nonalcoholic version is wonderful. I used Sierra Mist. It was nice to be able to serve this drink to my sons. They enjoyed it. I will make this again. Thanks for sharing. Made for Kid-Friendly Tag.
  4. Sydney Mike
    Very nice tasting drink, & something I'll definitely keep around! I used 7-Up this time but want to try it next time during warmer weather using Squirt! Thanks for this great recipe!
  5. bullwinkle
    I haven't tasted a real msrgarita so I don't know how it compares but we like this little drink. It was easy to prepare and was a nice addition to my Mexican meal of recipe #125390 and recipe #92446. Thanks "Parsley". Bullwinkle



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