Reviewed: Jul. 22, 2009

This is a great recipe. Although I used splenda (2 Tbsp) instead of the simple syrup and I do not add the egg. They are great and friends love the fact that it is lower cal.

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Reviewer:

kskassouf

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Reviewed: Jun. 27, 2009

Wow. Yum! I made the recipe to take to a Cooking Light supper club tonight, and it's a very authentic-tasting margarita! It's a fair amount of work, juicing all the lemons & limes, but the final taste is worth it for sure. I rated the recipe a '4' because I used 1/2 the amount of tequila (using the whole amount would have been waaaaay too much, for me). I also omitted the egg white; although I'm not too squeamish about raw egg myself, I'm bringing it to serve to a group. Plus, I want to use the leftover sour mix to make lemonade for my kids. Thanks for the recipe!!

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wendyMN

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

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Reviewed: May 8, 2009

Fresh ingredients make all the difference!!! Excellent recipe.

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CookD

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Feb. 28, 2009

It is very tasty and doesn't have that artificial-ness as the bottled "fake" sour mixes bring but this was MUCHO STRONG!!!!

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latoyanic

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Reviewed: Jan. 14, 2009

I'm giving this 5 stars for actually giving me pure ingredients! I can't get the pre-concentrated stuff where I live so I am really excited about making this from scratch!

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TEXNBELLE

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Munich, Bayern, Germany

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Reviewed: Jul. 17, 2008

My first time making a margarita. Yummy. I used lime juice in the sour mix since that's all I had, and I nixed the egg white. My only complaint is that the recipe makes odd amounts of simple syrup and sour mix...

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