It may not be strawberry season for another month or so here in Maryland, but I’ve been seeing some gorgeous California strawberries in my grocery store. While I can’t wait for our local pick-you-own place down the road to open up, I just couldn’t resist picking up a carton. They smelled and looked too good to pass up!
Thanks to Shawnda, Annie, and Josie – I’ve totally become addicted to various fruit margaritas. What’s a girl to do when she’s got some gorgeous strawberries lying around? Mix them up with booze of course! They were out of this world good. I loved the sugar and salt combo on the rim, and the strawberry flavor is just overwhelming. It actually tastes like fresh strawberries. Imagine that!
I’ve made several batches in the past couple weeks, I just can’t get enough of them. Top of my list of favorite margarita so far! The strawberry syrup puree has been very handy to have hanging out in the fridge as well. I’ve used it to make strawberry milk for the boys, as well as make pink lemonade. If you do one thing this weekend, make these margaritas! Cheers.
Strawberry Margaritas
4 ounces Grand Marnier or Triple Sec
3 ounces Tequila
4 ounces lime juice
5 ounces strawberry simple syrup [recipe below]
lime + fresh strawberries for garnish
salt + sugar for the rim
Rim the ridge of your glasses with a lime wedge and dip in a mix of margarita salt + sugar [I used about 3 tablespoons salt to 2 teaspoons sugar]. Fill the glasses with ice. In a cocktail shaker, combine tequila, triple sec, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices and add a few strawberries.
For strawberry simple syrup: combine equal parts sugar and water, bring to a boil and let sugar dissolve, then turn off heat and let cool completely. Combine 1 cup simply syrup + 1 1/2 cups slices strawberries in a blender and blend until combined. I don’t mind strawberry seeds, but if you’d like you can strain the mixture over a fine mesh strainer to remove the seeds.
Source: adapted from How Sweet Eats
