Why not make your Cinco de Mayo celebration even more festive with this easy-to-make frozen strawberry margarita? Great strawberry margaritas start with real strawberries-and lots of them! This recipe calls for one full pound of those sweet beauties. Margaritas are one of my favorite summertime drinks and if you’ve never made them from scratch, you’re really missing out.
Whether frozen, on the rocks, with a salted or sugar rim, margaritas are essential not only for a Cinco De Mayo celebration but any warm summer night. One of the great things about these margaritas is that you can make everything up to a day in advance, then throw in the blender and you’re ready to serve.
Yield: Makes 4 cups, serving 4 to 6
4 cups frozen strawberries (about 16 ounces), divided
3/4 cup sugar, divided
3/4 teaspoon table salt
1/4 cup kosher salt, divided
3 tablespoons frozen limeade concentrate
2 cups ice
2/3 cup tequila
2/3 cup Triple Sec
1. In medium saucepan over medium heat combine 2 cups strawberries, 1/4 cup sugar, and 3/4 teaspoon salt until berries begin to release their juices, about 5 minutes. Mash with potato masher until strawberries break down, then simmer until mixture is syrupy and reduced to 3/4 cup, about 5 minutes. Stir in limeade concentrate and transfer to large bowl. Cover with plastic wrap and refrigerate until well chilled, about 1 hour. (Mixture can be made 1 day in advance.)
2. Combine remaining sugar and salt in pie plate. Remove strawberry mixture from refrigerator and dip rims of serving glasses in liquid. Press rims of glasses into salt mixture and set aside. Transfer chilled strawberry mixture to blender. Add remaining frozen strawberries, ice, tequila, and triple sec and blend until smooth. Pour into salted glasses.
Source: Cook's Country August/September 2008
One Year Ago: Fresh Strawberry Turnovers
Two Years Ago: Churros con Chocolate
Three Years Ago: Margarita Cupcakes with Tequila Lime Buttercream Frosting