There’s a certain magic to the first truly warm weekend of the year. The sun lingers, the air feels soft, and you just know it’s time for a drink that tastes like celebration. For me, that drink is almost always a strawberry margarita. It’s not just a cocktail; it’s a mood.
This particular version is my go-to because it strikes the perfect balance. It’s wonderfully fruity and sweet, sure, but it never forgets the bright, tart backbone a good margarita needs. Served clinking over ice, it’s the definition of a refreshing summer treat. And while it looks impressively vibrant with its gorgeous ruby color, I promise you it’s deceptively simple to make.
What makes it really special, though, is a little herbal twist I’ve grown to love. We’ll get to that in a moment. This recipe has become my signature opener for backyard gatherings, and once you try it, I think you’ll see why. It feels fancy without any of the fuss.
Why This Recipe Works
Most fruit margaritas can end up tasting like a sugary slush, with the tequila feeling like an afterthought. I wanted something more sophisticated. The key here is using a real strawberry puree, not a pre-made mix. It gives you a fresh, authentic berry flavor that’s just unmatched.
Then, we balance that puree with freshly squeezed lime juice. The sharp citrus cuts through the sweetness beautifully. My secret weapon, though, is using a basil-infused simple syrup. It sounds fancy, but it takes just minutes to make.
That hint of basil adds a layer of fresh, aromatic depth that makes people pause and ask, “What is that amazing flavor?” It elevates the whole drink from a simple strawberry cocktail to something truly memorable. Don’t worry, if you’re not a basil person, regular simple syrup works perfectly too.
Ingredients Needed for the Recipe
One of the best things about this strawberry margarita is the short, straightforward ingredient list. You only need six core components, plus a little salt for the rim. Here’s what you’ll want to gather.
- Strawberries: I almost always use a 10-ounce bag of frozen strawberries, thawed. It’s convenient, cost-effective, and the flavor is consistently great year-round. If you have perfectly ripe, fragrant fresh berries, those will shine, too.
- Tequila: Opt for a silver or blanco tequila. Its clean, crisp agave flavor pairs perfectly with the fruit without overpowering it. Use a brand you enjoy sipping.
- Orange Liqueur: This is the triple-threat ingredient that adds sweetness, citrus, and complexity. Cointreau is my favorite for its smooth orange essence, but Grand Marnier or a good triple sec will work just fine.
- Lime Juice: This is non-negotiable – please use fresh limes. The bottled stuff just can’t replicate that vibrant, tangy kick. You’ll need it for the drink and for rimming your glass.
- Simple Syrup: We use just a half-ounce to smooth everything out. I highly recommend trying the basil-infused version linked in the full recipe; it’s a game-changer. Of course, plain simple syrup is delicious too.
- Salt: A flaky sea salt or kosher salt for the rim. The salty contrast against the sweet-tart drink is classic for a reason.
Prep Ahead: Simple Syrup & Strawberry Puree
A little prep makes assembling these margaritas a breeze, especially if you’re making more than one. You can easily do these steps a few hours, or even a day, before your guests arrive. It turns cocktail hour into a simple shake-and-pour affair.
The basil simple syrup comes together in about 15 minutes. You just simmer equal parts water and sugar with a handful of fresh basil leaves until the sugar dissolves and the basil infuses its flavor. Then let it cool. The syrup keeps in the fridge for weeks.
For the puree, just toss your thawed (or fresh) hulled strawberries into a blender and blitz until completely smooth. I like to strain it through a fine-mesh sieve to remove the seeds and any foam, which gives the final drink a beautiful, silky texture. This puree is your flavor powerhouse.
Step 1 – Prepare Your Glass
This step is optional, but I think it makes the experience. Take a lime wedge and run it around the rim of your glass. I prefer a classic rocks glass for this on-the-ros’ version. Then, dip the moistened rim into a shallow plate of salt, twisting it gently for an even coat.
Fill the salted glass with fresh ice all the way to the top. This chills the glass and ensures your drink stays frosty cold from the first sip to the last. Now, set it aside while you mix.
Step 2 – Build and Shake the Cocktail
Grab your cocktail shaker. Into it, measure out two ounces of your vibrant strawberry puree. Follow that with the tequila, orange liqueur, fresh lime juice, and that half-ounce of basil simple syrup.
Add a generous handful of ice to the shaker – you want it nice and full. The ice doesn’t just chill the drink; it dilutes it slightly to the perfect strength and creates a wonderful frothy texture when you shake. Now, put the lid on tightly. Shake it with enthusiasm for a good 15-20 seconds, until the outside of the shaker feels very cold.
Step 3 – Strain and Garnish
Take the lid off your shaker and strain the cocktail directly into your prepared, ice-filled glass. You’ll see that gorgeous red liquid pour out, already slightly frothy from the shake. The color alone makes me happy.
Now for the finishing touches. Garnish with a fresh lime wedge on the rim. I also love adding a small, whole strawberry and a few delicate basil leaves right on top. It looks beautiful and adds that final aromatic hint when you take a sip.
How to make Strawberry Margarita?
The full, detailed recipe with exact measurements is at the bottom of this article for easy reference. But the process truly is as simple as the three steps above: prep your glass, shake the ingredients with ice, and pour. The magic is in the quality of what goes in.
If you’re making a batch for a group, you can scale up the ingredients in the shaker accordingly. Just be mindful not to overfill it. I usually shake two at a time for the best texture. Having your puree and syrup ready in the fridge makes hosting feel effortless.
And remember, the salted rim is your friend. That tiny burst of salt with each sip enhances every single flavor in the glass, from the herbal notes to the berry sweetness. It’s the perfect counterpoint.
Serving Ideas & Perfect Pairings
This strawberry margarita is a star at any summer gathering. It’s vibrant and festive enough for a party but simple enough for a quiet evening on the patio. I love serving it alongside a spread of hearty, flavorful snacks that can stand up to its bright character.
You absolutely cannot go wrong with classic chips, a really good chunky salsa, and a bowl of creamy guacamole. The cool, rich avocado is a perfect match for the tart, icy drink. For something a bit more substantial, grilled shrimp tacos with a cabbage slaw or even just some spicy roasted nuts work wonderfully.
Ultimately, it’s a social drink. It encourages relaxation and conversation. So, put out some snacks, mix up a pitcher of puree (keep the alcohol separate until shaking), and let friends customize their own salted rim. It’s a surefire way to kick off a great night.
Tips
A few little insights from my own trial and error that will help you nail this recipe every single time.
- For a clearer, seed-free puree, straining is worth the extra minute. A fine-mesh sieve does the trick perfectly.
- If you’re using fresh strawberries, taste one first. If they’re super sweet, you might reduce the simple syrup by a teaspoon. If they’re a bit tart, use the full amount.
- Don’t skip the shaking step with ice! “Bruising” the drink this way is what gives it that professional, well-integrated flavor and mouthfeel.
- Leftover strawberry puree freezes beautifully. Pour it into an ice cube tray; later, you can pop the cubes directly into a blender for a fantastic frozen version.
- Experiment with the herb in your syrup. Basil is my favorite, but mint or even a little rosemary can create a completely different, equally delicious profile.
Fruity Variations to Try
Once you have the basic formula down, the world of fruit margaritas is your oyster. The strawberry-basil combo is a classic in my home, but it’s fun to play with other fruits when they’re in season. The method stays exactly the same.
Ripe mango makes an incredibly lush and tropical version. For a watermelon margarita, you can use juiced fresh watermelon instead of puree. I’ve even done a mixed-berry version with raspberries and blackberries when I have a handful of each left over.
The key is to start with about two ounces of fruit puree or juice per drink and adjust the sweetener from there. Some fruits, like watermelon, are more watery, so you might use a bit less lime juice to keep the balance. It’s all about tasting as you go.
Strawberry Margarita
Ingredients
For the strawberry puree (makes enough for 4 margaritas):
- 10 ounces frozen strawberries, thawed
For each margarita:
- Sea salt for the glass rim, optional
- Handfuls of ice
- 2 ounces silver tequila
- 1 ounce orange liqueur (like Cointreau or triple sec)
- 1 ounce fresh lime juice, plus wedges for the glass and for garnish
- ½ ounce Simple Syrup with basil (or regular simple syrup)
- 2 ounces strawberry puree
- Fresh strawberries and fresh basil leaves, for garnish
Instructions
Make the strawberry puree: Puree the strawberries in a blender. Strain to remove the seeds and any foam.
Make the margarita: Optional step: Salt the rim of a glass by rubbing a lime wedge around the edge and dipping the glass into a small plate of salt. Fill the glass with ice.
Place the tequila, orange liqueur, lime juice, simple syrup, and 2 ounces of the strawberry puree in a cocktail shaker with ice. Shake and strain into the glass with the salted rim. Garnish with a lime wedge, fresh strawberries, and basil.
Strawberry Margarita Recipe
Description
This easy strawberry margarita recipe is fruity, tart, and sweet. Served on the rocks, it’s a delicious, refreshing summer treat! Made with fresh or thawed frozen strawberries, silver tequila, orange liqueur, lime juice, and basil-infused simple syrup, this cocktail delivers vibrant flavor with a summery herbal twist.
ingredients
For the strawberry puree (makes 4 servings):
Per margarita:
Instructions
-
Make the strawberry puree
Place 10 ounces of thawed frozen or fresh strawberries in a blender. Puree until completely smooth. Strain through a fine-mesh sieve to remove seeds and foam. Set aside. -
Prepare the glass
Optional: Rub a lime wedge around the rim of a glass and dip it into a small plate of sea salt to coat. Fill the glass with ice. -
Shake the cocktail
In a cocktail shaker, combine 2 oz strawberry puree, 2 oz silver tequila, 1 oz orange liqueur, 1 oz fresh lime juice, and ½ oz basil-infused simple syrup. Add ice and shake vigorously for 15–20 seconds. -
Serve
Strain the mixture into the prepared glass over ice. Garnish with a lime wedge, fresh strawberry, and a basil leaf.
Nutrition Facts
Servings 4
Serving Size 1 margarita
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Sodium 105mg5%
- Potassium 90mg3%
- Total Carbohydrate 18g6%
- Dietary Fiber 1g4%
- Sugars 15g
- Calcium 10 mg
- Iron 0.3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Simple Syrup Tip: To make basil-infused simple syrup, combine equal parts sugar and water (e.g., ½ cup each) in a saucepan. Heat until sugar dissolves, then add 5–6 fresh basil leaves. Remove from heat, steep for 15 minutes, strain, and cool before using.
- Make ahead: The strawberry puree can be refrigerated for up to 3 days or frozen for longer storage.
- Non-alcoholic version: Replace tequila and orange liqueur with 3 oz sparkling water and extra lime juice for a mocktail.
Frequently Asked Questions
Can I use frozen strawberries directly without thawing?
Yes! You can blend them frozen, especially if making a blended (frozen) margarita. For a shaken-on-the-rocks version, thawing yields smoother puree and better balance.
What’s the best tequila for margaritas?
A good-quality 100% agave silver (blanco) tequila is ideal—it’s crisp, clean, and lets the fruit flavors shine.