When strawberries are about to spoil, make margaritas!
A couple weeks ago I had strawberries that I knew needed to be consumed ASAP. So, I decided to toss them in the blender to make a frozen treat. I just wasn’t sure what would come next.
Taking stock of my liquor situation, I realized all I had available were vodka and Jägermeister (eww) that some guy I once dated left behind in my freezer. (I know, I should have known better.) Then I remembered my mini bottles of Patrón, a Christmas gift from my sister. So, it was settled: I was making margaritas!
Because I had such a small amount of fresh strawberries I dipped into my frozen fruit stash that I keep for making smoothies, which, I mean, this sort of is. It just has a little tequila, but it’s otherwise fairly healthy (shh, that’s what I’m telling myself) and very easy to quickly whip up with any mix of frozen or fresh berries you have in your kitchen.
Table of Contents
The Strawberry-Raspberry Margarita Recipe
- 3.5 cups berries, frozen or fresh
- 2 cups ice cubes
- At least 50 ml tequila*
- Juice of 1 lime
- Lime slices to garnish
* I recommend using a reposado rather than a silver tequila. You can certainly add more tequila for a stronger mix — I was merely limited by the size of the mini bottle. I suggest 4.5-6 ounces or 3-4 jigger or shot-glass pours.
To make a strawberry-raspberry margarita, you’ll need to rinse the fresh berries and cut the strawberries into chunks or slices. You can also use frozen berries. When I made this most recent batch, I used fresh strawberries and frozen raspberries.
Then combine the berries, ice, lime juice and tequila in a blender, and blend together until smooth.
Pour the frozen cocktails into margarita or martini glasses, and garnish each glass with a lime wedge. This recipe yields about three or four drinks. It depends on how generously you pour. Cheers!
What is your favorite flavor margarita?