Strawberry Margarita on the Rocks

Author Notes

I love fruit margaritas, but often the frozen kind are made with fruit-flavored syrups instead of real fruit. This strawberry margarita on the rocks calls for whole strawberries and absolutely zero of the sweet and sour mix that can make for a cloyingly sweet, artificial-tasting drink.

You can easily substitute frozen strawberries for fresh if they're out of season (or if you just have frozen strawberries handy). Let the berries thaw in a bowl in the refrigerator for four to six hours, then drain off the excess water before using. You can also microwave frozen strawberries on the defrost setting for about 30 seconds to save time. That said, peak-season strawberries truly make this margarita shine, and this recipe is a perfect way to use up that juicy, flavor-packed hot weather bounty in about five minutes.

Homemade or store-bought simple syrup works well for this strawberry margarita. To make your own, heat equal parts of granulated sugar and water over medium heat until fully dissolved, let cool, pour into a jar or bottle, and refrigerate until ready to use. The syrup will keep for about a month and can be used as-is or infused with spices, aromatic herbs, or fruit to make all kinds of sweet cocktails.

A little salt balances the sweetness of the strawberries and enhances the tartness and flavor of the orange liqueur and lime juice. Feel free to rim the glass with regular coarse or infused salt (like lime or mint) before pouring in the drink for extra complexity. Serve this strawberry margarita alongside a salty snack, like chips and guacamole or plantain chips, to enhance this effect. —Marshmallows&Margaritas

Test Kitchen Notes

This was very good. It's very straight forward and there is a ton of strawberry to keep it from being too much for a spring afternoon. I quite enjoyed it. —Sarahgreenbean