Hi!! Back again today with the final recipe in my Cinco de Mayo celebration week menu…these Fresh Strawberry and Raspberry Margaritas! Because how can we celebrate with Mexican food and there not be margaritas involved?? That’d be just wrong…
So before I talk about these simple little cocktails, I have to share something that my middle son, Kolton (7 1/2), did over the weekend that I found to be so incredibly cute and insightful, and made me want to give him the colander you see below forever when he asked for it…
It all started when he wanted to use it as a helmet. ‘Sure’, I said, ‘You can use it as a helmet’. Well then he wanted me to help him figure out how to get a piece of blank paper to hang down and cover his mouth like a shield. So I got out some twine, poked two little holes in the sides of the paper, and tied it up. And here’s where it gets adorable…
He went into the other room and started drawing. When he came back into the kitchen he was all smiles and showed me what he had drawn and I say ‘Oh, cool buddy! Why is he crying?’. This was his explanation: ‘He’s weather man. And when he’s sad, it’s raining. When he’s happy, it’s sunny. When he’s frustrated, there’s a tornado. When he’s angry, there’s a hurricane. And when he’s confused, there’s a rainbow.’ Que my proud mom tears at the emotional awareness of my most intense child…
This little guy can take my anxiety and patience as a parent to a whole new level from time to time. But little moments like that one, or one the other day where he came up and gave me a big hug, completely out of the blue, and asked me if being a parent is hard because ‘he wants to help it be easy if it’s hard’, give me the patience in those times when I feel like I can’t do anything right.
Now, moving on to these margaritas that, mom or not, everybody deserves after a long week…
So I brought up the colander story because when I went to make the margaritas, I realized that the only super fine sieve that I have/had that would hold the amount of liquid I’d be pouring in, was underneath the coffee table and now a helmet. Since the kids were in school all day, (wait, does it sound weird to you that I was making margaritas while my kids were at school? No? Cool.) I figured I could be super smooth and just take the paper shield off and then put it back on before pick up. Easy solution, right? So that’s what I did. (And no I didn’t drink the margaritas during school hours, but they definitely went straight to the fridge for later.)
This here is one of my favorite ways to enjoy a margarita because it’s got a really nice tang to it, and I love tang. I don’t like sweet cocktails, and I especially don’t like sweet margaritas. One too many sticky sweet ones from La Señorita in college ruined sour mix and especially margarita mix for me for a lifetime. So I started making my own from scratch with a mix of fresh lime juice, fresh orange juice, and a little bit of agave syrup. That’s always the base and the flavor can change to anything that I want it to by adding in fresh fruits and herbs. Today, I went with the strawberries and raspberries, honestly, because they were on sale at the store and I love them. Now, remember, I like tang, so this recipe has some sour bite to it. It’s part of why I do this thing to the rim that some people think is so weird but I absolutely love it…I both salt AND sugar it. It’s what I’ve done since I can remember and probably will always do at home because I love what it adds to each sour sip. If you like your margaritas on more of the sweeter side, just add in more agave syrup until it’s to your liking. Either way you make them, they’re going to be delicioso. ENJOY!
Fresh Strawberry Raspberry Margaritas with a Salty Sweet Rim
- 1 1/2 cups chopped ice or 6-8 ice cubes
- 1 1/2 cups raspberries
- 1 1/2 cups sliced strawberries
- 1/3 cup fresh lime juice
- 1/4 cup fresh clementine juice, or orange juice
- 3/4 cup silver tequila
- 2-3 teaspoons agave syrup
- 2 tablespoons kosher or sea salt mixed with 2 tablespoons granulated sugar, for serving
- Place all ingredients in the jar of a blender and blend until smooth.
- Pour margarita mixture into a fine sieve placed over a large bowl. Use the back of a spoon to move the mixture all around the seeds, pressing gently, to separate the seeds from the liquid. Discard seeds.
- Take one of the used limes and run it along the rim of the glasses, then dip the glasses into the salt and sugar mix. Pour in the margaritas and ENJOY!
- There's no real portion size here folks....it's however many glasses of whatever size glass you can fill!