Growing up in southern Arizona, my first real encounter with a strawberry margarita is still crystal clear: blazing summer heat, I’d just turned 21, and on a too-crowded patio in Tucson, that bright red drink called to me from across the table. A sip later and I was done for. There’s just something about fresh strawberries and tequila – it’s summery, a little indulgent, and absolutely what you want when the thermostat breaks triple digits.
Since then, I’ve tinkered with the recipe more times than I can count. Some of my friends would say I’ve become a little obsessive about getting it “just so” – and honestly, they might be right. But that sweet-tart, icy-cold combination is so good, it’s worth chasing. If you’re a dedicated margarita person or have just wondered what all the strawberry fuss is about, trust me: this version delivers.
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Ingredients:
- 2 oz tequila blanco (silver tequila is my usual go-to)
- 1 cup fresh, hulled strawberries (about 6-8 average-sized)
- 1 oz fresh lime juice (not from a bottle, please)
- 1 oz triple sec or Cointreau
- ¾ oz simple syrup (a little more or less depending on how sweet your berries are)
- 1 cup ice
- Salt or sugar for the rim, if you’re into that sort of thing
How to Make It:
First things first: glass prep. This is where you swirl a lime wedge around the rim and dip it into salt or sugar. It looks festive and makes you feel like you’re at a restaurant. But to be honest, most nights I skip this because I just want to get to the drinking part, especially after work.
In a blender, combine your strawberries, tequila, lime juice, triple sec, simple syrup, and ice. More ice will give you that thick, almost slushy texture – less is a little closer to a shaken margarita on the rocks. Blend until completely smooth; the hum of the blender gets drowned out right as the drink hits that perfect consistency.
Pour it into your glass (bonus points for a strawberry or lime wedge garnish, but I won’t judge if you skip it). That’s really it. It’s embarrassingly easy.
Sometimes I’ll make it on the rocks: muddle the strawberries at the bottom of a shaker, add everything else, shake with ice and strain over more ice. But the frozen version is what summer demands, at least in my house.
One important thing I’ve learned after making what must be several gallons of these: don’t bother with those tasteless, under-ripe strawberries that pop up in the grocery store mid-winter. They just… taste like nothing. If you can’t get good fresh berries, frozen actually works way better – just make sure they’re not the kind with added sugar.
And please, use decent tequila. Not the kind that comes in a suspiciously lightweight plastic bottle. Espolòn and Olmeca Altos are my frequent picks; they’re affordable but actually taste like tequila, not regret.
Over the years, I’ve experimented with add-ins: a couple slices of jalapeño in the blender for spicy strawberry margaritas (weirdly addictive), or a handful of fresh mint or basil for extra “summer garden” vibes. Both are excellent, especially with spicy tacos or nachos on the side.
Honestly, my favorite thing about strawberry margaritas isn’t just how they taste: it’s the memories they conjure – sun going down in the desert, friends laughing over the hum of ceiling fans and distant music, the clink of ice against glass. These days, I whip up big pitchers for BBQs, and they’re always the first empty.
If you’re craving something bright, cold, and a little nostalgic (or want to make some new memories), give this recipe a try. Fresh ingredients make all the difference, and chances are your friends will be asking you for your “secret” before the night’s over.
