
5-Minute Strawberry Margaritas
User Reviews
5.0
6 reviews
Excellent

5-Minute Strawberry Margaritas
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5-Minute Strawberry Margaritas are made with ripe, fresh strawberries and a few simple ingredients. It comes together in a jiffy for a party-perfect drink!
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Ingredients
- 1 lb ripe sweet strawberries, washed and hulled
- 1 cup tequila blanco
- ⅔ cup freshly squeezed lime juice
- ½ cup agave more if your berries are less sweet
- ½ cup Cointreau or other orange liqueur
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Instructions
- In a blender, add all ingredients and blend until smooth. Mixture will be thick and a bit frothy. Transfer to a small pitcher and chill until ready to serve. Right before serving, fill 4 glasses with ice and evenly distribute margarita mixture into glasses.
Notes
- This recipe was written for fresh strawberries, but feel free to use frozen berries and 1 cup of ice for a frozen margarita (you may need to add more sweetener, as frozen berries are often not as sweet as just-picked ones.)For salt-rimmed glasses, pour kosher salt in a shallow small plate. Moisten rims of glasses with lime juice and dip into the salt.For a virgin version, simply omit the alcohol. Kids love it.
Nutrition Information
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Calories
426kcal
(21%)
Carbohydrates
60g
(20%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.05g
Sodium
6mg
(0%)
Potassium
464mg
(13%)
Fiber
3g
(12%)
Sugar
43g
(86%)
Vitamin A
93IU
(2%)
Vitamin C
27mg
(30%)
Calcium
12mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 4cups
Amount Per Serving
Calories 426 kcal
% Daily Value*
Calories | 426kcal | 21% |
Carbohydrates | 60g | 20% |
Protein | 1g | 2% |
Fat | 1g | 2% |
Saturated Fat | 0.2g | 1% |
Polyunsaturated Fat | 0.1g | 1% |
Monounsaturated Fat | 0.05g | 0% |
Sodium | 6mg | 0% |
Potassium | 464mg | 10% |
Fiber | 3g | 12% |
Sugar | 43g | 86% |
Vitamin A | 93IU | 2% |
Vitamin C | 27mg | 30% |
Calcium | 12mg | 1% |
Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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