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Frozen Strawberry Margaritas by Lily Ramirez Foran

Serves: 2-4Cuisine: MexicanCourse: Drinks & SmoothiesMachine: Food Processor, MixerTotal time (min.): 25 
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This is summer in a cocktail glass. It is a recipe that we use all the time at home. With the thermometers hitting 45c during the summer, a tall glass of frozen strawberry margarita is exactly what you need to combat the heat. Enjoy it responsibly at summer parties.

Ingredients

For the sour mix:

For the margaritas:For serving:

Tools

Method

For the sour mix:

  1. The ingredients here will yield about 1 litre of sour mix, which will be good for a few rounds of margaritas. Making it is super simple:
  2. Whisk the egg white at low speed for 40 seconds or until frothy.
  3. Stir in the sugar still whisking at low speed.
  4. Add the water and lime juice and continue to whisk for a minute until everything is well incorporated.
  5. Store it in a glass bottle with a cap and keep it refrigerated until you need to use it. Shake well before use. It will keep for 2 to 3 days in the fridge.
For the margaritas
  1. I prep the fruit the day before if possible as you can then freeze the strawberries and reduce the need for ice-cubes.
  2. Wash and cut all the strawberries and put them in a container. Stick them in the freezer overnight.
  3. When you’re ready to make them, take a couple of margarita glasses and rub some lime on their rim. Put the Tajin chilli and Lime powder on a plate and dip the rim of the glass in it until it is frosted with the chilli crystals. Set aside and proceed to make the margaritas.
  4. Put all of the ingredients of the margarita in the blender jug. Blend for 1 minute or until you have a smooth mixture. Pour it into the pre-prepared glasses, garnish with a fresh strawberry, slice of lime and a paper umbrella. Enjoy!

Chef's Notes:

  1. The home-made sour mix is a great addition to your fridge. It’s all natural without all the nasties found in commercial ones. It lasts 2 to 3 days in the fridge and you can make loads of different cocktails with it. Prep time can be reduced by sourcing freshly squeezed lime from a raw bar or if you have a citrus juicer.