Easy Strawberry Margaritas
Make Easy Strawberry Margaritas now: blend tequila, frozen strawberries, limeade, and ice for a bright, slushy cocktail.
Ingredients
- 6 ounces tequila
- 2 ounces triple sec
- 15 ounces frozen strawberries (in syrup, slightly defrosted)
- 4 ounces frozen limeade concentrate
- 4 cups ice
- salt (or sugar for the rim)
- lime wedges (for garnish)
Instructions
Step 1: Prep the Glass Rims and Garnishes
If you want a classic margarita finish, pour a small pile of coarse salt or granulated sugar onto a shallow plate. Run a lime wedge around the rim of each glass to wet it, then gently press the glass lip into the salt or sugar so the crystals cling. Set the glasses aside on the painted pine surface. Slice a few lime wedges and halve a couple of ripe strawberries for garnish and scatter them nearby on a tiny dish so they’re ready when the drink is poured.
Step 2: Combine the Liquid Ingredients in the Blender
Add the tequila and triple sec into the blender pitcher first, then scoop in the slightly defrosted frozen strawberries with their syrup, pour in the frozen limeade concentrate, and top with the measured ice. Secure the lid and give the blender a quick pulse to start incorporating the ice, then blend steadily until the mixture reaches a smooth, slushy consistency with visible tiny strawberry flecks and a frosty surface. Taste and adjust sweetness or texture by blending a few more seconds if needed.
Step 3: Portion and Chill for Serving
If serving immediately, pour the slushy margarita straight from the blender into the prepared salt- or sugar-rimmed glasses, letting the bright pink slush settle into each vessel. If you’re making ahead, transfer into mason jars with lids and freeze; remove 10–15 minutes before serving and stir to loosen the frozen slush so it pours smoothly.
Step 4: Garnish and Serve
Garnish each filled glass with a halved ripe strawberry perched on the rim and a lime wedge, allowing a few small droplets of condensation to bead on the glass. Set the finished glass on the painted pine surface alongside a few scattered strawberries and lime halves for a fresh, summery presentation and enjoy.
Notes
- Slightly defrost frozen strawberries for easier blending and smoother texture.
- Freeze leftovers in mason jars for up to 2 weeks; thaw 10-15 minutes and stir before serving.
- Taste before adding extra sugar; frozen strawberries in syrup and limeade concentrate add sweetness.
- Use a high speed blender or pulse regular blenders to avoid a grainy texture.
- Rim glasses with sugar for a sweeter finish or coarse salt for contrast.