Roasted Strawberry Margarita

A classic cocktail gets a sophisticated twist with this roasted strawberry margarita! Fresh strawberries are roasted to make an extra fruity, impressive cocktail with a depth of flavor that will keep you refreshed all night long. This fancy margarita will be a hit at your next summer party or taco night.

Course Beverages

Cuisine Mexican

Prep Time 10

Cook Time 30

Total Time 40

Servings drink

Calories 348kcal

Author Amanda McGrory-Dixon

Equipment

Mixing bowl
Large baking sheet
Parchment paper
Blender
Cocktail shaker
Citrus juicer
Jigger or small measuring cup

Ingredients

Roasted Strawberries

1 pound fresh strawberries halved and hulled
1 tablespoon white sugar
1 teaspoon vanilla extract
Splash of water

Roasted Strawberry Margarita

2 tablespoons roasted strawberry purée
2 ounces tequila preferably reposado
1 ounce orange liqueur preferably Cointreau or Grand Marnier
1 ounce freshly squeezed lime juice about 1 lime
1 ounce simple syrup see note
Ice
Coarse sea salt for garnish, optional
Additional lime slices for garnish, optional
Additional strawberries for garnish, optional

Instructions

Roasted Strawberries

Heat oven to 350 degrees. Toss the strawberries with sugar and vanilla and spread onto a parchment paper-lined baking sheet. Roast for about 25-30 minutes until the strawberries turn syrupy.
Once cool, add the strawberries to a blender with a splash of water. Blend until smooth.

Roasted Strawberry Margarita

Pour the strawberry purée, tequila, orange liqueur, lime juice and simple syrup into a cocktail shaker. Add a handful of ice.
Put the top on the shaker and shake vigorously for about 15-30 seconds.
Spread sea salt on a plate. Run the lime slice around the rim of a glass and swirl the glass in the salt. Add more ice to the glass and strain the shaken margarita into the glass. Garnish with a lime slice and strawberry if desired. Enjoy!

Video

Notes

For a 12-serving pitcher, roast 3 pounds strawberries with 3 tablespoons sugar and 3 teaspoons vanilla and purée as directed. This should give you about 3 cups of purée. Add the purée to a pitcher and stir in 3 cups tequila, 1 ½ cups orange liqueur, 1 ½ cups fresh lime juice (about 12 limes) and 1 ½ cups simple syrup. Refrigerate for up to 24 hours.
I like to add simple syrup to satisfy my sweet tooth. However, if you prefer your margaritas less sweet, you may find the strawberries offer enough sweetness on their own. Feel free to leave out the simple syrup in that case.
If making your own simple syrup, which I recommend if you decide to use it, simmer the 1 cup sugar and 1 cup water in a small saucepan over medium-high heat. Stir frequently to dissolve the sugar. As soon as the sugar dissolves, remove from heat.
To properly shake this margarita, use two hands to make sure you have enough force to agitate the mixture and combine the ingredients.
Before juicing the limes, firmly roll them on the counter to get the juice flowing and use a handheld citrus juicer to maximize production and efficiency.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition