strawberry limoncello margaritas

Think of this as Mexico meets Italy. A bastardized version of a margarita perhaps, but it’s delicious nonetheless, therefore I had to share the recipe. It’d be selfish of me not to. Strawberry limoncello margaritas. You’re welcome!

In our house margaritas are always made from scratch. Lime juice, pineapple, triple sec and of course tequila in equal parts. In this strawberry limoncello margarita recipe, I switched lime juice for lemon, pineapple for strawberry and triple sec for limoncello.

Strawberries are in season now in Florida and California. I even have them growing in a pot outside my kitchen. They love this Indiana weather it seems because the plant is growing like a weed.

In my world I can’t have a margarita without a salted rim. For the salted rim, I simply mixed salt and lemon zest together. This is easy stuff folks…

These were so amazing that you simply have got to make them at your next soiree. Serve them with a bowl of guacamole and some chips. Or steak fajitas.

As with so many of my recipes, this one can be prepared ahead of time. Leave the ice until you’re ready to serve (way to state the obvious hey!?). But you can have the rims salted a couple of hours ahead of time and the margarita chillin’ in the fridge overnight. Just give me a shout when you do make them so I know what time to pop over. Okay?! Toodles xo.

strawberry limoncello margaritas

2017-05-22 13:20:42

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Ingredients

1 lb (453g) frozen strawberries
1/2 cup sugar
1 cup lemon juice
1 cup limoncello liqueur*
1 cup tequila, chilled (use gold or white)
LEMON SALT
2 tablespoons finely grated lemon zest
2 tablespoons coarse salt
fresh strawberries, ice and sliced lemons, for garnish

Instructions

Combine frozen strawberries and sugar in large saucepan. Cover and cook on medium, stirring occasionally, for 10 to 15 minutes or until berries have broken and thickened. Press mixture through a fine metal strainer. You will need 1 cup of strawberry syrup. Discard solids.
Combine strawberry syrup, lemon juice, limoncello and tequila in a pitcher. Chill for 1 to 3 hours (or overnight) until cold.
To make the lemon salt: Combine zest and salt on a small, flat plate. Wet the edge of each serving glass with water or by running a wedge of lemon around the edge. Place each glass into the salt mixture and turn to coat the rim.
Fill each glass with ice before adding the margarita mixture. Garnish with lemon slices or sliced strawberries if desired. Serves 4 to 8.

Notes