Make a syrup with the sugar and the water by bringing it to a boil, then allowing to cool. Blend with the remaining ingredients and put into a metal container, such as the freezer container that comes with an ice cream maker. Put a spoon with it and place the container in the freezer.

Approximately every 15 minutes, stir the mixture as it is chilling, scraping down the edges. After about an hour it should start to form a slushy, and you’re on your way.

Excerpted with permission from Elote Cafe Cookbook Volume 2 by Jeff Smedstadt, with book design and editing by Carol Haralson.

Editor’s Note: This second volume has an extensive section on margaritas and tequila-based drinks including Elote Cafe’s not-so-basic Fresh Lime Mix (featuring orange juice to give it a tropical note), a variety of other mixes with custom half-shot floaters and melded margaritas that can be made in large batches for entertaining.