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Strawberry Margarita

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This easy-breezy Strawberry Margarita is made with just 5 ingredients and a blender. Add a salted rim and have it on the rocks or frozen. Either way, its delicious!

A strawberry margarita on the rocks.

Recipe ingredients

Strawberry margarita ingredients.

Ingredient notes

  • Margarita salt: Homemade margarita salt is fun to make when you’re feeling extra. Or, use kosher salt or even sugar.
  • Strawberries: We recommend fresh strawberries for this cocktail. Frozen strawberries lacked flavor and tasted “watery.”
  • Tequila: For a similar, stronger flavor, substitute Mezcal.
  • Honey: Or substitute simple syrup, agave nectar, or sugar to taste.
  • Triple sec: Or substitute your favorite orange liqueur such as Grand Mariner, Cointreau, or Curacao.

Step-by-step instructions

  1. In a shallow dish as wide as your serving glass, add Margarita salt (or kosher salt) to 1/4-inch deep. Run a lime wedge around the top of each glass, then dip the top of the glass upside-down into the salt and turn to coat.
Rimming a margarita glass with salt.
  1. To a blender, add strawberries, tequila, lime juice, honey and triple sec. Pulse until completely smooth. 
Strawberry margarita ingredients in a blender.
  1.  Let mixture rest for about 3 minutes, and skim off foam. Add more tequila or sweetener to taste.
Skimming the foam off strawberry margarita mix.
  1. Fill each rimmed glass about half full with ice. Add margarita mixture, garnish with a lime wedge, and serve immediately.
A strawberry margarita on the rocks.

Recipe tips and variations

  • Frozen margarita: Add ice to your blender to taste and blend until slushy (I like about 5 cups of ice).
  • Daiquiri: To make a strawberry daiquiri, substitute rum for the tequila.

More tasty cocktails

Strawberry margarita in a clear stemmed glass.

Strawberry Margarita

This easy-breezy Strawberry Margarita is made with just 5 ingredients and a blender. Add a salted rim and have it on the rocks or frozen. Either way, its delicious!
Author: Meggan Hill
5 from 109 votes
Cook Time 5 mins
Total Time 5 mins
Servings 4
Course Drinks
Cuisine American, Mexican
Calories 316

Equipment

Ingredients 

  • Margarita salt or kosher salt (see note 1)
  • Lime wedges
  • 1 pound fresh strawberries hulled (see note 2)
  • 1 cup tequila (see note 3)
  • 2/3 cup fresh lime juice (from 5 to 6 limes)
  • 1/3 cup honey (see note 4)
  • 1/4 cup triple sec (see note 5)

Instructions 

  • In a shallow dish as wide as your serving glass, add Margarita salt (or kosher salt) to 1/4-inch deep. Run a lime wedge around the top of each glass, then dip the top of the glass upside-down into the salt and turn to coat.
  • To a blender, add strawberries, tequila, lime juice, honey and triple sec. Pulse until completely smooth.  
  • Let mixture rest for about 3 minutes, and skim off foam. Add more tequila or sweetener to taste.
  • Fill each rimmed glass about half full with ice. Add margarita mixture, garnish with a lime wedge, and serve immediately.

Recipe Video

Notes

  1. Margarita salt: Homemade margarita salt is fun to make when you’re feeling extra. Or, use kosher salt or even sugar.
  2. Strawberries: We recommend fresh strawberries for this cocktail. Frozen strawberries lacked flavor and tasted “watery.”
  3. Tequila: For a similar, stronger flavor, substitute Mezcal.
  4. Honey: Or substitute simple syrup, agave nectar, or sugar to taste.
  5. Triple sec: Or substitute your favorite orange liqueur such as Grand Mariner, Cointreau, or Curacao.
  6. Frozen margarita: Add ice to your blender to taste and blend until slushy (I like about 5 cups of ice).
  7. Daiquiri: To make a strawberry daiquiri, substitute rum for the tequila.

Nutrition

Serving: 1cocktailCalories: 316kcalCarbohydrates: 40gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 5mgPotassium: 235mgFiber: 2gSugar: 34gVitamin A: 34IUVitamin C: 79mgCalcium: 24mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill

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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

    1. Hi Teresa, I would start with 1/3 cup and add more to taste. Honey is sweeter than sugar, so you may find a little more is needed. Take care! – Meggan

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