Theres absolutely nothing like hanging out with your best friends over a couple of margaritas, a bag of chips and some homemade guacamole. It heals the soul, Ill tell you. Im not sure what guys really think girls do when they get together for a girls night, but my girls nights usually involve homemade margaritas, chips, celebrity gossip magazines and a pan of brownies.
I do love a good margarita and these are so sweet and fruity that youll forget theyre alcoholic.
That could be a good or very bad thing. Ill let you be the judge.
These fun, pink margaritas are perfect for any Spring party, impromptu cocktail hour or girls night. You can make the strawberry syrup ahead of time and use any extra to flavor sparkling water for a sweet non-alcoholic treat.
Strawberry or not, I love my margaritas rimmed with lots of salt! I also like them on the rocks. If you prefer yours to be blended, no problem! Just throw all the ingredients into your blender (strawberry syrup, tequila, triple sec and lime juice) with a ton of ice and youll be on your way.
Try this strawberry margarita recipe for a colorful drink bursting with strawberry flavor. Food blogger Jenna Weber shares her inspiration for this unique tasting drink in a full post on the Fresh Tastes blog.
- 2 cups frozen strawberries
- 1 tbsp sugar
- ¼ cup water
- 4 oz tequila
- 3 oz triple sec
- 2 limes, juiced
- fresh strawberries
- Combine the frozen strawberries, sugar and water in a small pot over low/medium heat. Bring to a simmer and continue to cook on low for about 30 minutes until strawberries have broken down and mixture is thick. Remove from the stove, pour into a Tupperware container or glass jar and refrigerate until chilled.
- To make the margaritas, add about a third cup of the strawberry syrup to a cocktail shaker (you be the judge according to how sweet you like your margaritas). Follow with the tequila, triple sec, lime juice and ice.
- Shake margaritas well then pour into two glasses, rimmed with salt if you like.
- Garnish cocktails with fresh strawberries and serve.
Yield: 2 servings
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.