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

Glad to see someone is still doing science for the public good.


Thanks, Doug. :D

:bows

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...

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.

Then one of you fellers need to esplain how the popsicle thing works.:tex

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.

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Originally Posted by PUMP

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.

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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

Quote:

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Originally Posted by 03LightningRocks

Then one of you fellers need to esplain how the popsicle thing works.:tex

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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.

Quote:

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Originally Posted by Silver_2000

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

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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%

:eek:

Who has the best resturant Margy's.I would have to say Exparzas(in Grapevine),then Christinas original in Flowermound period;)Never heard of sugar(problem) in Margy's,maybe salt.The Tequilla will def kill you before the sugar LOL..

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Originally Posted by Beaudee

Never heard of sugar(problem) in Margy's,maybe salt.The Tequilla will def kill you before the sugar LOL..

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Im type 1 diabetic, need to know sugar count of everything

Sugar is evil
tequila is good

Quote:

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Originally Posted by Silver_2000

Im type 1 diabetic, need to know sugar count of everything

Sugar is evil
tequila is good

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Ohhh,O.K.:tu:

Margarita tune