1/4 cup Cointreau or Triple Sec (or any orange liqueur)
For serving: ice, salt or sugar to rim the glasses, extra fresh strawberries and/or lime slices for garnish
Add strawberries, tequila, lime juice, honey, and orange liqueur to a blender. Puree until completely smooth. Let the mixture rest for about 3 minutes, then skim off the foam on top if you prefer. I leave it, as it looks and tastes even more homemade to me.
Taste, and add extra tequila or sweetener if desired. (I won’t comment on whether I add more tequila or not!)
If you would like to serve these in salt or sugar-rimmed glasses, simply run a lime wedge around the top of each glass. Then dip the top of the glass upside-down in a bowl of coarse margarita salt or coarse sugar. Garnish the glasses with fresh strawberries and/or lime slices if desired.
If there’s any leftover, freeze it for the next time you need a fresh margarita. Let it thaw slightly before pulsing it in the blender again.
I have two confessions to make. Trust me when I say this is not a daily occurrence, but I really like tequila. Not the cheap stuff, but the smooth and expensive kind that you sip on. I came to this awareness on a trip to Cabo while having lunch at a fun restaurant on the sand, aptly named “The Office.” I wish I had a picture to back up my story, but the friendly server approached us wearing a tool belt stuffed with every possible kind of tequila. We could pick and choose which ones we wanted to try. He quickly realized we were a group with discerning taste and pointed us toward the more expensive varieties, and I was hooked.
Second, Farmer Rob makes the best margaritas. I rarely order them in a restaurant anymore, as once you’ve had a margarita made with only fresh ingredients, you’ll never go back to the premade bottles of overly sweet, artificially flavoured syrup. Call me a margarita snob, but I want to taste freshly squeezed lime juice and real strawberries! Alright, here’s a third confession. Whenever we go on vacation, I bring along my good chef’s knife because rental units always have the worst knives, a small cutting board and my Chef’n citrus squeezer. I’m sure you can guess the reason.
Back to the margarita recipe. It makes four generous servings, and you decide how many people that will serve! You could use frozen strawberries as well, but treat yourself this summer and enjoy a freshly picked, freshly blended strawberry margarita.