Bring water, sugar and lime zest to a full boil, stirring occasionally to dissolve sugar. Allow mixture to boil for 1 minute. Remove from heat and cool completely. Can be made up to 2 days in advance and kept chilled.
Strain chilled syrup into a medium size pitcher and stir in lime juice, lemon juice, tequila and triple sec.
Combine fine sea salt and a small amount of lime zest in a shallow dish that is wide enough to fit the rim of your serving glass. Wet the edge of the glass rim with a lime wedge and dip in salt.
Serving option #1
Fill a cocktail shaker half full with ice. Add 6 1/2 ounces of margarita mix and shake for 30 seconds. Pour into prepared glass and serve immediately.
Serving option #2
Fill a prepared serving glass 1/4 full with ice and top with 6 1/2 ounces of margarita mix. Serve immediately.
Serving option #3
Freeze margarita mix in a sealable shallow container until firm. Scoop out into a prepared serving glass and serve immediately.
The frozen version of this recipe is undiluted with ice from shaking and/or serving and therefore slightly stronger in taste. As the slush melts it chills the glass and softens to slurpable goodness. My favourite!