A fresh twist on a classic! Strawberry Basil Margarita 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 strawberry 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.
- 2 cups strawberries (fresh or frozen, see note)
- 3 oz. silver tequila
- 1 oz. Contreau
- 4 fresh basil leaves
- ¼ cup fresh lime juice
- ⅛ cup agave sweetener
- 1-2 cups ice
- Basil-salt rim:
- 2 large basil leaves, finely chopped
- 1 tbsp. salt
- 1 tbsp. sugar
- 1 lime wedge, for rimming
- Place all ingredients for the margarita into a high powered blender. Puree until smooth.
- 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.
- 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.
- Divide the margarita mix among 4 glasses and serve immediately.
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 & Glutenfree0