Fresh Strawberry Margarita recipe
We’re having a heatwave. Well, it’s been hot for two days this week and then it’s all going tits up as we head off for a mini break. But before we sneak away to the coast, it’s time for a cocktail. And this beauty comes with an endorsement from the goddess that is Martha Stewart. This Fresh Strawberry Margarita, or Martha-rita, is going to be our holiday drink this year. By the bucketful.
I know this recipe involves a tiny bit of cooking, but believe me when I tell you it’s SO worth it. Making your own strawberry syrup means you will have enough for at least 4 cocktails, maybe more, so it’s a win win situation. The syrup is mixed with the classic Margarita ingredients – Tequila, orange liqueur and fresh lime to create an incredibly drinkable mix. It’s quite ballsy, I made and photographed this one afternoon this week, and felt embarrassingly tipsy afterwards. So maybe, just have one a day.
I am so late to loving tequila that I feel I am playing catch up. Brace yourself for a barrage of tequila based cocktails while I indulge the new love of my life.
What a stylish line up for this summertime special. The strawberry syrup is simple to make and makes enough for at least 4 big cocktails, so it’s the gift that keeps on giving.
Make the lovely strawberry syrup in advance so it has time to cool. Take your strawbs and hull and quarter them. Place them in a heatproof bowl along with 60 grams of caster sugar then place the bowl over a pan of simmering water.
Cook the strawberries for around 20 to 25 minutes, stirring occasionally, but not mushing them, until they have released all their juices. Then strain the syrup, without pressing them, into a jug. Leave to cool.
Keep the strawberry syrup in the fridge for a couple of weeks. Or use to hastily make this delicious Strawberry Margarita.
Take your margarita glass and rub around half the rim with a lime wedge. Apparently, half a salt rim on your Margarita is the way forward. Dip the limed rim into some salt. Next, add a handful of ice to your cocktail shaker and measure in the Cointreau and tequila.
Follow in with the lime juice and your beautiful fresh strawberry syrup.
Shake this colourful mixture until it’s chilled then strain into your salt rimmed glass.
Garnish with a wedge of lime, on the unsalted half of the glass, and sip slowly or not, depending on the sort of week you’ve had.
Apparently, large Strawberry Margaritas have been getting Martha Stewart through quarantine. All I can say is, I wished I’d discovered this cocktail months ago.
Have a restful weekend.
Fresh Strawberry Margarita recipe
Makes 1, with spare strawberry syrup
You will just need a pan, cocktail shaker and margarita glass
500g strawberries, hulled and quartered
60g caster sugar
Salt to rim the glass
25ml Cointreau, or orange liqueur
25ml fresh lime juice
50ml strawberry syrup
Lime wedge to garnish
Start by making the strawberry syrup. Hull and quarter your strawberries then place in a heatproof bowl with the caster sugar. Place this over a pan of simmering water and cook for around 20 to 25 minutes, stirring occasionally but not mushing them, until the strawberries have released all their juices. Strain through a sieve, without pressing them, into a jug and leave the syrup to cool. The syrup will keep in the fridge for a couple of weeks.
When you are ready to make your margarita, rub half the rim of your glass with a lime wedge then dip it in salt.
Add a handful of ice to your cocktail shaker then measure in the orange liqueur, tequila, lime juice and strawberry syrup. Shake until lovely and chilled then strain into your margarita glass.
Garnish with a lime wedge, resting on the side of the glass without the salt. Sip, slowly, this is quite a lively one.