Who doesn’t love a good margarita? Well, not only is this recipe delicious, it is super quick and easy to make.
I had been making variations on margaritas for a while just for fun and experimentation, without paying much attention to quantities. After this one, bringing in some strawberry syrup I had recently made, I knew I had a winner. I recreated it paying careful attention to the quantities.
This is such a simple recipe; it’s really just the strawberry syrup that takes a little prep in advance, but the good news is once you have it, you’ll have plenty and you can make more batches of this drink or use it on all kinds of other things, like pancakes, tea, homemade sodas (mixed into club soda), ice cream and more. I suppose you could buy it but I don’t know if it will pack the same strawberry punch that mine does. Here’s my suggested strawberry simple syrup recipe.
By the way, if you’re in the market for a new blender, it’s certainly not cheap but I have to put in a quick plug for my Vitamix which will give you this drink in seconds. However, I’ve also made this with two other lower-ranked blenders including my older Ninja with great results.
Yield: Two 10-oz. servings
You will need:
- 2 oz. tequila (1/4 cup), Blanco or “Silver” variety preferred
- 2 oz. strawberry syrup (1/4 cup)
- 3 cups ice (400g)
- Juice of 2 limes
- 4 strawberries (plus more for garnish as desired, with a cocktail pick)
- Optional: a little extra strawberry syrup and coarse salt or sugar for rim (not shown in my pic)
- Optional: garnish with a sprig of mint or basil
1.) If a salt and/or sugar rim is desired, begin by placing a thin layer of the strawberry syrup in a small plate. In a separate plate, add a layer of the salt/sugar. Place the glass rim over the syrup to coat. Next place the rim over the salt a few times to get a nice coating.
2.) Combine all the drink ingredients in blender, including all four strawberries, and blend on high until the ice is evenly broken down into slush. Pour into the glasses.
Optionally garnish with strawberry slices on a cocktail pick, and perhaps a sprig of mint or basil. Serve immediately.