Ingredients
5 1/4 cups pomegranate juice (such as Pom)
1 cup fresh lime juice (from 6 to 8 limes), plus more for rims
3/4 cup tequila
1/3 cup granulated sugar
5 tablespoons Cointreau or Grand Marnier
Coarse salt and turbinado sugar, for rims
Preparation
Divide pomegranate juice among three ice-cube trays; freeze until solid, at least 3 hours and up to 1 week.
Working in 2 batches, puree juice cubes, lime juice, tequila, granulated sugar, and liqueur in a blender until smooth.
Combine equal parts salt and turbinado sugar on a plate; place additional lime juice in a bowl. Dip rims of glasses in juice, then salt mixture. Spoon margaritas into glasses and serve.
