Frozen Strawberry Margarita
Frozen Cocktail · Blender
Frozen Strawberry Margarita
A Home State–style recreation. The secret is layering strawberry two ways — frozen berries for body and a quick syrup for concentrated flavor.
Ingredients
Strawberry syrup (makes ~¾ cup)
- 1 cup strawberries, hulled (fresh, or frozen and thawed)
- ½ cup granulated sugar
- ½ cup water
The margarita
- 1 cup (8 oz) blanco tequila
- ½ cup (4 oz) Cointreau or good triple sec
- ½ cup (4 oz) fresh lime juice (about 4 limes)
- ½ cup strawberry syrup, plus more to taste
- 2 cups frozen strawberries
- 1 to 2 cups ice
- Salt or sugar, for the rim
Method
- Simmer the hulled strawberries, sugar, and water over medium heat about 10 minutes, mashing as they soften. Strain through a fine mesh strainer, pressing to get all the juice, then chill. Warm syrup melts your slush.
- Rim the glasses: run a lime wedge around each rim and dip in salt, or half salt and half sugar for a sweet-tart, restaurant-style edge.
- Add tequila, Cointreau, lime juice, ½ cup syrup, and frozen strawberries to the blender. Start with 1 cup ice and blend smooth, adding more ice a little at a time until thick but still pourable.
- Taste and add syrup if you like it sweeter. Pour into rimmed glasses and garnish with a strawberry or lime wheel.
Notes
Use blanco tequila. It stays clean and lets the strawberry lead; reposado would muddy it.
Go easy on the ice. The frozen berries do most of the freezing work, so adding ice slowly keeps the flavor from diluting.
Single serving: 2 oz tequila, 1 oz orange liqueur, 1 oz lime juice, 2 Tbsp strawberry syrup, ½ cup frozen strawberries, ½ cup ice.