Frozen Strawberry Margarita Recipes

Steps:

• Fill a blender with ice and crush. Pour in the tequila and triple sec. Add the strawberries and limeade. Blend for 30 seconds or until smooth. Serve in margarita glasses with the rims dipped in powdered sugar.

Steps:

• Dip half of the rim of 4 margarita glasses in the simple syrup, then dip in the coarse salt. Set aside.
• In a blender, combine the ice, halved strawberries, watermelon, tequila, lime juice, triple sec, simple syrup and Fresno chile. Blend until frothy. Pour into your prepared margarita glasses, garnish each with a thinly sliced strawberry if desired and enjoy immediately!

Steps:

• Fill a blender with ice and crush.
• Pour in the tequila and triple sec.
• Add the strawberries and limeade.
• Blend for 30 seconds or until smooth.
• Serve in margarita glasses with the rims dipped in powdered sugar.

Steps:

• Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. Puree until smooth. Pour into rocks glasses and serve.

Steps:

• Blend strawberries, tequila, lime juice, triple sec, and 1 teaspoon sugar in blender to combine, about 10 seconds. Add ice cubes; blend on high until the ice is crushed, about 15 seconds.
• Rub lime wedge around the rim of a glass. Spread 1 teaspoon sugar onto a plate. Dip glass rim in sugar to coat. Pour margarita into the glass.

Steps:

• Put the sugar in a small bowl. Cut a small slit at the bottom of each of the 4 strawberries. Set both aside.
• Combine the remaining 3 cups strawberries with the tequila, liqueur, lime juice, honey and a pinch of salt in a blender. Blend until smooth. Add the ice and blend until smooth. Divide among 4 stemmed glasses.
• Dip each reserved strawberry in the sugar, then perch 1 on each glass. Serve right away.

Steps:

• Reserve 4 strawberries with tops for garnish and split them. Clean, dry, and trim remaining strawberries.
• Add all but the reserved strawberries to a blender. To that, add the juice of 1 ripe lime, 2 rounded tablespoons sugar, a splash of orange juice, 1/2 a tray of ice cubes and 2 shots of tequila. Blend on high speed until the drink is icy but smooth.
• Rim a cocktail glass with lime juice and dip rim in salt and pour in the frozen strawberry lime drink. Garnish glass with a wedge of lime and a split strawberry. Repeat with remaining ingredients.

Steps:

• Combine all ingredients except lime wedges in a blender, and process until smooth.
• Pour evenly into each of 4 large glasses.
• Garnish with lime wedges, if desired.
• Serve immediately.

Steps:

• To make crust: Combine pretzels, sugar and melted butter. Press firmly into bottom of 8" spring form pan. Chill.
• For filling, combine condensed milk, lime juice, tequila and orange liquor.
• Beat until smooth. Add strawberries, beat at low speed until well-blended. Fold in whipping cream. Pour over crust, freeze 4 - 6 hours or until firm. Let stand at room temperature 15 minutes before serving.

Steps:

• Heat oven to 350ºF.
• Stir together all crust ingredients in medium bowl. Press onto bottom and up sides fo a 9-inch pie pan.
• Bake for 8-10 min or until lightly browned. Cool completely.
• Place strawberries in food processor bowl fitted with metal blade or a blender.
• Process on high speed until well mixed - 1 minute.
• Add ice cream, limeade, tequila and orange juice. Continue processing until well mixed.
• Spoon mixture into prepared crust. Freeze until firm - at least 4 hours if not overnight.
• Slice 4 reserved strawberries and garnish pie with whipped topping, pretzels and sliced strawberries.

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a buttered 9-inch metal or glass pie plate (4-cup capacity).
• Bake 10 minutes, then cool in pie plate on a rack, about 30 minutes.
• Make filling:
• Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender until just smooth, then transfer to a large bowl.
• Beat cream in another bowl with an electric mixer at medium speed until it just holds stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.
• Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).

Steps:

• Process lime juice, orange juice, liqueur, tequila, powdered sugar, strawberries and ice in a blender until slushy. If desired, rub the rims of 2 chilled margarita glasses with a lime wedge and dip the rims in sugar to coat. Serve immediately in prepared glasses.

Steps:

• Put all the ingredients except the lime wedge in a blender and blitz until smooth. Tip into a cocktail, margarita or rocks glass, garnish and serve.

Steps:

• Blend all ingredients in blender until smooth.
• Pour into 2 glasses.
• Serve immediately.

Steps:

• Place ice in a blender and crush for 15 to 20 seconds. Add frozen strawberries, tequila, triple sec, and limeade. Blend until smooth.