Strawberry Margarita (Frozen, Blended, and Ready in 10 Minutes)

Two strawberry margaritas in salt-rimmed glasses, each garnished with a whole strawberry.

Strawberry Margarita (Frozen, Blended, and Ready in 10 Minutes)

This strawberry margarita blends frozen strawberries, silver tequila, orange liqueur, fresh lime juice, and agave into a thick, slushy drink with a salted rim. No cooked simple syrup, no bottled mix, and no food coloring. Ten minutes from blender to glass.

Course Cocktails, Drinks

Cuisine American, Mexican

Keyword blended strawberry margarita, frozen strawberry margarita, strawberry margarita recipe

Prep Time 10

Total Time 10

Servings margaritas

Calories 317kcal

Author Julia

Ingredients

For the margaritas

2 cups strawberries frozen
1 cup ice
4 ounces silver blanco tequila
2 ounces orange liqueur such as Cointreau or triple sec
2 ounces lime juice freshly squeezed
1 ounce agave syrup

For the rim and garnish

lime wedges for the rim
sea salt for the rim
fresh strawberries for garnish

US Customary - Metric

Instructions

Prepare 2 margarita glasses. Run a lime wedge around the rim of each glass to moisten it. Dip the rim into sea salt, rotating gently to coat evenly. Set the glasses aside while you blend.
Fill the blender. Add the frozen strawberries, ice, tequila, orange liqueur, fresh lime juice, and agave syrup to a high-speed blender.
Blend until smooth. Blend until completely smooth and thick, stopping once to scrape down the sides if needed. The mixture should be dense with no visible ice chunks. If it's too thick to blend smoothly, add 1 to 2 tablespoons of cold water and blend briefly. If it's too thin, add a small handful of ice and pulse again.
Pour immediately. Divide the blended margarita between the prepared glasses, letting the mixture mound slightly for a soft dome on top.
Garnish and serve. Add a fresh strawberry to the rim of each glass and serve right away. Cheers!

Notes

Strawberries: Use plain frozen strawberries with no added sugar, straight from the freezer. If you only have fresh berries, hull them and freeze them on a sheet pan for at least 4 hours before blending.
Tequila: I use silver (blanco) 100% agave tequila because it is clean and crisp.
Orange liqueur: Cointreau is drier and more citrus-forward. If you use triple sec, which is sweeter, start with slightly less agave.
Lime juice: Freshly squeezed only. Two ounces is roughly 2 medium limes.
Texture: Do not over-blend. Extra blending creates friction heat, which melts the drink. Stop as soon as it is smooth, usually 30 to 45 seconds.
Rim variations: I use coarse or flaky sea salt. Tajín or chili-lime salt is excellent, and a sugar rim works if you prefer no salt at all.
How do I keep the salt from sliding off the rim? Moisten only the outer edge of the rim with your lime wedge, not the inside. Then dip and let the glasses sit for a minute or two so the salt sets before you pour.
I recommend serving this right away. This strawberry margarita is best enjoyed immediately after blending, while the texture is thick and smooth.
You can save leftovers in the freezer. Freeze them, then blend again later. The texture may not be quite as airy as it was when freshly made.
Make ahead: Blend a double or triple batch and freeze it in a shallow container for up to 1 month. The alcohol keeps it scoopable. Let it soften for 5 minutes, stir or pulse, and pour.
For a non-alcoholic version, leave out the tequila and orange liqueur and add 2 ounces of orange juice plus 2 ounces of cold water.

Nutrition