Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
A fresh twist on a classic! Frozen Strawberry Basil Margaritas with basil-salt rim. Naturally sweetened!
I’ve been a margarita girl for as long as I can remember. Ever since my college days at JMU where I would fondly celebrate Thursday nights with baskets of free chips and salsa and $2 margs at my local Mexican watering hole, margaritas have been my go-to drink. (The fact that it was stumbling distance from my apartment was only icing on the cake.)
Even now, it doesn’t take much to convince BL to head down the block to grab two of my favorite pairings: refreshing margaritas and hot, salty tortilla chips.
Of all the things I will miss about California, fresh Mexican food just about tops the list. To prepare for the big move, I’m taking every opportunity I can to savor tacos, pepita salads, and everything black bean and spicy.
Cinco de Mayo is right around the corner, and I couldn’t think of a better way to celebrate than with these frozen strawberry basil margaritas. A little bit sweet, a little bit aromatic with just the right amount of tartness.
To make these frozen strawberry basil margaritas really pop, I’m stripping down the ingredients to just the basics: strawberries, lime, tequila, Cointreau, and a touch of agave for added sweetness. The addition of basil is a summer touch that elevates this frozen fruit cocktail to a whole new level.
If you’re feeling extra fancy, rim the glasses with homemade basil salt.
To make, finely chop fresh basil leaves and crush with sea salt in a mortar and pestle until crumbled. Then, rim the glass with fresh lime juice and dip in the homemade salt. It’s an extra step of basil flavor that infuses the whole experience.
While fresh strawberries are in season, feel free to sub in frozen strawberries. I’m a big believer in using frozen fruit whenever I don’t need the texture of fresh: smoothies, muffins and these margaritas. The added bonus? You won’t need as much ice, which dilutes the overall flavor.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
A fresh twist on a classic! Strawberry Basil Margarita with Basil-Salt rim. Naturally sweetened!
Both fresh and frozen strawberries work here. If you are using frozen, start with only 1/4 cup of ice and go from there. The strength of your blender will determine how much you need. If you over blend and it’s too thick, thin with a little water or more fresh lime juice.
Looking for more Cinco de Mayo Recipes? I rounded up 12 of my favorite mexican recipes to help plan your celebration.
Tequila Sunrise Sorbet / Dairy-Free & Gluten-Free
Mexican Stuffed Sweet Potatoes / Vegan & Glutenfree
Blackberry Margarita / Vegan & GlutenFree
Chili Cheese Dip / Vegan & Glutenfree
Lentil Tacos / Vegan & Glutenfree
Potato Nachos / Vegan & Glutenfree
Smoky Black Bean Tostadas / Vegan & Glutenfree
Avocado, Orange, Roasted Carrot Salad with Pepita Dressing / Vegan & Glutenfree
The BEST guacamole! / Vegan & Glutenfree
Weeknight Tortilla Soup / Vegan & Glutenfree