Combine lime zest and juice, lemon zest and juice, sugar,
and salt in large liquid measuring cup;
cover with plastic wrap and refrigerate
until flavors meld, 4 to 24 hours.

Divide 1 c. crushed ice between 4 or 6 margarita
or double old-fashioned glasses.
Strain juice mixture into 1-qt. pitcher or cocktail shaker.
Add tequila, Triple Sec, and remaining crushed ice;
stir or shake until thoroughly combined and
chilled, 20 to 60 seconds. Strain into ice-filled glasses;
serve immediately. Makes 1 quart, or 4-6 servings.

VARIATION: Fresh Pineapple Margaritas Peel and core 1 small ripe pineapple (about 3 1/2 lb.);
cut half of pineapple into rough 2" chunks
(reserve remaining half for another use).
Puree in bowl of food processor fitted with steel blade
until smooth and foamy, about 1 minute.
Follow recipe for Fresh Margaritas, omitting zest
and steeping process, reducing lemon and lime juices
to ¼ c. each, and adding 1/2 c. pureed pineapple to juice mixture.

Fresh Raspberry Margaritas: To make strawberry margaritas, substitute an equal amount
of hulled strawberries for the raspberries.
Follow recipe for Fresh Margaritas, omitting zest and
steeping process and pureeing 1 c. fresh raspberries,
lime and lemon juices, sugar, and salt in bowl of
food processor fitted with steel blade until smooth.
Strain mixture into pitcher or cocktail shaker;
continue with recipe, reducing Triple Sec to 1/2 c. and
adding 1/2 c. raspberry liqueur to juice
and tequila mixture in pitcher.

The longer the zest and juice mixture is allowed to steep,
the more developed the citrus flavors in the finished margaritas.
We recommend steeping for the full 24 hours,
although the margaritas will still be great if the mixture
is steeped for only the minimum four hours.
If you're in a rush and want to serve margaritas immediately,
omit the zest and skip the steeping process altogether.