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Thread: margaritas in a bag

  1. #1
    Webmaster - Torque Fan Silver_2000's Avatar
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    margaritas in a bag

    For years I have tended to straight tequila in part because a margarita has a ton of sugar and I cant guess how much so it makes it very tough for me

    I have used Lt blenders bags of regular Margarita mix in the past and liked them. Iv have tried a number of sugar free or low cal marg mixes in the past and never found one that wasnt NASTY - the Lt Blender Sugar free mix is pretty good - the regular is still better but the sugar free is good.

    I mixed 2 bags of margaritas with the same amount of tequila and the sugar free froze MUCH more solid than the mix with sugar - it appears that sugar lowers freezing point of tequila mix

    Doug
    Last edited by Silver_2000; 02-08-2009 at 10:40 AM.

  2. #2
    TALON Supporting Member 98Cobra's Avatar
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    Glad to see someone is still doing science for the public good.


    Thanks, Doug.

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    Leave my user title alone 03LightningRocks's Avatar
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  4. #4
    Webmaster - Torque Fan Silver_2000's Avatar
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    after thinking on it and waking up I realized that Sugar must be similar to salt in its chemical action on the water

    I dont go to Movies so i wanted to contribute to the Reviews section some how...
    Last edited by Silver_2000; 02-08-2009 at 10:39 AM.

  5. #5
    Participating User Shiner1's Avatar
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    You are right sir. The sugar (and salt) in the liquid bind the molocules together during the freezing process and require lower/longer freezing time and temps. In plain water the molocules expand freely during the freezing process.
    95 - G1
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  6. #6
    Leave my user title alone 03LightningRocks's Avatar
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    Then one of you fellers need to esplain how the popsicle thing works.

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    Participating User PUMP's Avatar
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    If I remember my chemistry, anything soluble in water (including alcohol) lowers the freezing point. Freezing point of 100 proof (50% alcohol) is around 0-degrees F. (Alcohol was used as antifreeze in early water cooled autos (pre 1935). Sugar is very similar to alcohol when desolved in water. So, Margaritas with 15 to 20% alcohol should start to freeze around 15-degrees or so.
    Any way, if you want low sucrose Margaritas use one part lime juice, one part orange liqueur (like triple sec) and one part tequila. That way the only sugar is fructose and it is a fairly low amount. I have type 2 diabetes and seem to be able to handle fructose a lot better than sucrose.
    Popsicles are water, sugar and food coloring, they freeze around 20-degrees.

  8. #8
    Webmaster - Torque Fan Silver_2000's Avatar
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    Quote Originally Posted by PUMP View Post
    If I remember my chemistry, anything soluble in water (including alcohol) lowers the freezing point. Freezing point of 100 proof (50% alcohol) is around 0-degrees F. (Alcohol was used as antifreeze in early water cooled autos (pre 1935). Sugar is very similar to alcohol when desolved in water. So, Margaritas with 15 to 20% alcohol should start to freeze around 15-degrees or so.
    Any way, if you want low sucrose Margaritas use one part lime juice, one part orange liqueur (like triple sec) and one part tequila. That way the only sugar is fructose and it is a fairly low amount. I have type 2 diabetes and seem to be able to handle fructose a lot better than sucrose.
    Popsicles are water, sugar and food coloring, they freeze around 20-degrees.
    im type one on a pump and carbs is carbs to me
    the lime juice and orange liqueur would send my bg to the sky ...
    The freezer is set at 0 and the sugar mix is not really frozen its cold slush
    the sugar free is nearly rock solid

  9. #9
    Participating User Shiner1's Avatar
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    Quote Originally Posted by 03LightningRocks View Post
    Then one of you fellers need to esplain how the popsicle thing works.
    Sugar water still freezes. Just takes longer than plain water. Sugars that are found in alcohol are complex sugars and take much longer to freeze (if at all) Table sugar, like that found in popsicles is a simple sugar, freezes pretty easily.
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  10. #10
    Participating User PUMP's Avatar
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    Quote Originally Posted by Silver_2000 View Post
    im type one on a pump and carbs is carbs to me
    the lime juice and orange liqueur would send my bg to the sky ...
    The freezer is set at 0 and the sugar mix is not really frozen its cold slush
    the sugar free is nearly rock solid
    No wonder the sugar free is frozen solid. There is nothing in it.
    The following is nutrional data for a typical "No Carb Bar Mix"
    Nutrition Facts
    Serving Size: 6 fl oz. (180ml)
    Servings Per Batch: 5.5

    Amount Per Serving
    Calories 0
    Calories from Fat 0

    % Daily Value *
    Total Fat 0g
    0%
    Saturated Fat 0g
    0%
    Monounsaturated Fat 0g

    Polyunsaturated Fat 0g

    Trans Fat 0g

    Cholesterol 0g
    0%
    Sodium 10mg
    0%
    Potassium 0mg
    0%
    Total Carbohydrate 0g
    0%
    Dietary Fiber 0g
    0%
    Sugars 0g

    Protein 0g
    0%
    Vitamin A
    0%
    Vitamin C
    10%
    Calcium
    0%
    Iron
    0%

  11. #11
    Diddly Beaudee's Avatar
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    Who has the best resturant Margy's.I would have to say Exparzas(in Grapevine),then Christinas original in Flowermound periodNever heard of sugar(problem) in Margy's,maybe salt.The Tequilla will def kill you before the sugar LOL..
    Last edited by Beaudee; 02-11-2009 at 09:32 AM.

  12. #12
    Webmaster - Torque Fan Silver_2000's Avatar
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    Quote Originally Posted by Beaudee View Post
    Never heard of sugar(problem) in Margy's,maybe salt.The Tequilla will def kill you before the sugar LOL..
    Im type 1 diabetic, need to know sugar count of everything

    Sugar is evil
    tequila is good

  13. #13
    Diddly Beaudee's Avatar
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    Quote Originally Posted by Silver_2000 View Post
    Im type 1 diabetic, need to know sugar count of everything

    Sugar is evil
    tequila is good
    Ohhh,O.K.

  14. #14
    Diddly Beaudee's Avatar
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    Margarita tune

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