1-First Step: Prepare Ingredients for Mixing
Thaw the frozen limeade concentrate until liquid but chilled. Measure out tequila blanco or reposado, triple sec, and soda water (or preferred soda). If desired, prepare your sweetener such as simple syrup or agave syrup.

2-Second Step: Combine Base Ingredients
In a large container suited for freezing (like a gallon ice cream pail), pour the thawed limeade concentrate, tequila, triple sec, and the entire 2-liter bottle of soda. Stir carefully to blend the ingredients evenly without losing the carbonation.

3-Third Step: Freeze to Achieve Slushy Consistency
Cover the container and place it in the freezer. Allow it to chill for at least 8 hours or overnight, during which the mixture will freeze partially to create the desired slushy texture. This mixture can be stored in the freezer for up to one month.

4-Fourth Step: Soften Before Serving
One to two hours before serving, remove the mixture from the freezer to soften slightly. This makes scooping easier. For a smooth, icy texture, you can transfer portions to a blender with ice and pulse briefly.

5-Final Step: Serve with Flair
Prepare serving glasses by running a lime wedge around their rims and dipping them into coarse salt if desired. Scoop about 1 cup (240 ml) of the slushy margarita mixture into each glass. Top with extra soda for fizz if you like, and garnish with a lime wedge or slice. Serve immediately for the best refreshment experience.