Strawberry Margarita

How else to celebrate the first Fiesta Friday of August then with a delicious summery margarita?!?  This strawberry marg is nothing like those gross syrupy things that churn round and round in Island Oasis machines.  This is a drink that packs a punch, tempered by sweet fresh strawberry puree.  The inspiration was Patrick buying 2 pounds (pounds!) of strawberries right before we left for Chicago.  Try as I might, I wasn’t able to put down all those strawberries so I decided to make a strawberry puree and freeze it in hopes of using it later.  When we returned I thawed the puree and it tasted just as fresh and juicy as when I made it.  The puree is just strawberries and a little bit of sugar thrown into the food processor until smooth.  I added a 1/3 cup of sugar for 2 pounds but really it depends on how sweet your strawberries are to start with.  Add just enough sugar to encourage the strawberries to give up some of their juice and whir away.  It should last in your fridge for a couple of days.  If you don’t finish it all then freeze in a large container if you have a lot of margaritas in mind or several smaller ones so you can pull out the puree whenever you need a summery boost.  This puree would also be terrific over ice cream, swirled in yogurt, or on pancakes or waffles.  Definitely make some before the season is over.

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Strawberry Margarita (printable version at the end of the post)

Inspiration:  abundance of strawberries
Special Equipment:  food processor (for the strawberry puree)

  • 2 ounces strawberry puree
  • 3 ounces silver tequila
  • 1 1/2 ounces triple sec or Cointreau
  • 2 ounces lime juice

Combine all of the ingredients in a cocktail shaker with lots of ice.  Shake until cold and then strain into a cold glass with a salt rim if desired.

Note:  To make the strawberry puree, just process hulled strawberries with a little bit of sugar in the food processor until smooth.  No need to strain out the seeds.  1 pound of strawberries should make about 16 ounces of puree, good for 8 margaritas.

Strawberry Margaritas

  • Servings: 1
  • Time: 1 minute
  • Print

Special Equipment:  food processor (for the strawberry puree)

  • 2 ounces strawberry puree
  • 3 ounces silver tequila
  • 1 1/2 ounces triple sec or Cointreau
  • 2 ounces lime juice

Combine all of the ingredients in a cocktail shaker with lots of ice.  Shake until cold and then strain into a cold glass with a salt rim if desired.

Note:  To make the strawberry puree just process hulled strawberries with a little bit of sugar in the food processor until smooth.  No need to strain out the seeds.  1 pound of strawberries should make about 16 ounces of puree, good for 8 margaritas.

2 Comments

  1. Pingback: Fresh Tomato Slow Cooker Sauce | A Capitol Contessa

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