May 3, 2015
Frozen Strawberry Basil Margaritas

A fresh twist on a classic! Frozen Strawberry Basil Margaritas with basil-salt rim. Naturally sweetened!

Frozen Strawberry Basil Margaritas with Basil-Salt rim

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.

Pouring the basil margarita into a basil-salt rimmed glass

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.

Frozen Strawberry Basil Margaritas

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.

Top down image showing the strawberry margaritas with the basil-salt rim and fresh strawberries to garnishIf 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.
Dipping the glass into the basil-salt adds a whole new level to this frozen summer drinkThis frozen strawberry margarita recipe is perfect for hot summer days

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! 

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A fresh twist on a classic! Frozen Strawberry Basil Margaritas with Basil-Salt rim. Naturally sweetened!

Frozen Strawberry Basil Margaritas

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 margaritas 1x
  • Category: beverage, cocktail, cinco de mayo
  • Method: Blender
  • Cuisine: mexican

Description

A fresh twist on a classic! Strawberry Basil Margarita with Basil-Salt rim. Naturally sweetened!


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 margaritas 1x
  • Category: beverage, cocktail, cinco de mayo
  • Method: Blender
  • Cuisine: mexican
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 margaritas 1x
  • Category: beverage, cocktail, cinco de mayo
  • Method: Blender
  • Cuisine: mexican
Scale

Ingredients

  • 2 cups strawberries (fresh or frozen, see note)
  • 3 oz. silver tequila
  • 1 oz. Contreau
  • 4 fresh basil leaves
  • 1/4 cup fresh lime juice
  • 1/8 cup agave sweetener
  • 12 cups ice
  • Basil-salt rim:
  • 2 large basil leaves, finely chopped
  • 1 tbsp. salt
  • 1 tbsp. sugar
  • 1 lime wedge, for rimming

Instructions

  1. Place all ingredients for the margarita into a high powered blender. Puree until smooth.
  2. Finely chop the basil leaves and place in a the base of a mortar and pestle along with the salt and sugar. Finely crush the basil leaves into the sugar and salt. If you don’t have a mortar and pestle, use a small food processor (make sure the leaves are very dry) or crush with the back of a large knife.
  3. Place the basil salt onto a small plate. Rub the squeezed lime around the rim of each glass then roll the rim of each glass in the salt.
  4. Divide the margarita mix among 4 glasses and serve immediately.

Notes

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.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

17 comments
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  1. […] My guacamole to chip ratio is at least 3:1. And that’s being slightly generous to the chip. I want to make sure every surface of my chip is covered in buttery goodness. Because, it’s not about the chips. I’m just here for the avocado. This is also the reason that I will almost always have a giant platter of guacamole ready whenever my girlfriends come to visit. (Things I know for sure —> Guacamole is always better when shared with people you love, especially when paired with fresh fruit margaritas.) […]

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