I created the ultimate Frozen Strawberry Margarita in a blender with just a few ingredients, and the batch can be frozen for later.

Jump to Recipe

I started messing with a blender, a bag of frozen strawberries and a splash of blanco tequila and wound up with what I now call the Ultimate Frozen Strawberry Margarita. People toss around the term Easy Strawberry Margarita but this one feels a little rebellious, bright and dangerously sipable.

I like that you can make a pitcher, freeze some for later, or drink one right away and still get that slushy, drink-now vibe. There’s a tiny trick I’ve learned that keeps it smooth instead of grainy, and once you taste it you’ll understand why this Frozen Strawberry Margarita earns its name.

Ingredients

Print Recipe (No Advertisments)

Frozen strawberries add fiber, vitamin C and natural sweetness with a bright tart edge
Blanco tequila brings ethanol warmth and peppery agave notes, adds calories, no real nutrients
Orange liqueur is sweet, citrusy, full of sugar and carbs, makes it more like dessert
Fresh lime juice gives acidity, vitamin C and bright sourness that cuts sweet syrup
Agave or simple syrup boosts sweetness and carbs, watch portions, it’s all sugar
Ice thickens and chills, dilutes alcohol and sweetness, no calories or nutrients
Salt rim heightens flavors, adds sodium so use sparingly, makes sips taste brighter

Ingredient Quantities

4 cups frozen strawberries (about 24 oz)

1 cup blanco tequila (8 fl oz)

1/2 cup orange liqueur like Cointreau or triple sec

1/2 cup freshly squeezed lime juice (about 4 to 5 limes)

1/3 cup agave syrup or simple syrup, more to taste

1/2 cup ice if you want it thicker (optional)

coarse salt for rimming and lime wedges for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. If you want salted rims, rub a lime wedge around the glass rim then dip in coarse salt, and pop the glasses in the freezer while you mix the drinks.

2. In a blender add 4 cups frozen strawberries, 1 cup blanco tequila, 1/2 cup orange liqueur like Cointreau or triple sec, 1/2 cup freshly squeezed lime juice, and 1/3 cup agave syrup or simple syrup.

3. Add 1/2 cup ice if you want a thicker slush, otherwise skip the ice so the drink stays brightly fruity and strong.

4. Pulse once or twice to break up the berries, then blend on high until completely smooth. If the blender struggles or it’s too thick to move, add a splash of water or orange juice to help it along.

5. Taste and adjust: add more agave if you want it sweeter, or a little extra lime if it needs brightness. Blend a few seconds after any change.

6. If serving right away, pour into the chilled, salted glasses and garnish with a lime wedge. Serve immediately so it stays frosty.

7. To freeze for later, pour the blended margarita into a shallow freezer safe container or ice cube trays, cover tightly and freeze flat so it freezes evenly.

8. When ready to serve frozen margaritas later, let the frozen mixture sit at room temperature for 5 to 10 minutes to soften slightly, then reblend until slushy again. You might need to add a splash of tequila or water to get the right texture.

9. Quick tips: keep the strawberries frozen until the last second, use fresh squeezed lime for best flavor, and don’t overblend or it can get too thin. Enjoy responsibly.

Equipment Needed

1. High speed blender capable of crushing frozen fruit
2. Measuring cups and spoons plus a jigger for pouring tequila
3. Citrus juicer or handheld reamer for fresh lime juice
4. Sharp knife and small cutting board for slicing limes
5. Margarita glasses or sturdy tumblers chilled
6. Small shallow plate or bowl for coarse salt to rim glasses
7. Rubber spatula and long spoon for scraping the blender jar
8. Freezer safe shallow container or ice cube trays for storing the mix

FAQ

Q: Can I use fresh strawberries instead of frozen? A: Yes, but freeze them for at least 2 hours first or add extra ice. Fresh berries alone will make a watery slush, frozen keep it thick and cold.

Q: Want it alcohol free? A: Swap the tequila and orange liqueur for 1 1/2 cups chilled white grape juice or apple juice plus 1 to 2 teaspoons orange extract, add sparkling water to taste, it's a good mocktail.

Q: How do I make it sweeter or less sweet? A: Start with the recipe's 1/3 cup agave or simple syrup, taste, then add more a tablespoon at a time. If your berries are extra ripe you might need less.

Q: Any blender tips for smooth texture? A: Pulse the frozen strawberries first, then add liquids slowly while blending on medium. Use a tamper if your blender has one, and add the optional 1/2 cup ice only if you want it thicker.

Q: Can I make this ahead or store leftovers? A: You can keep leftovers in an airtight container in the freezer for up to 48 hours, or in the fridge up to 24 hours then re-blend before serving. Alcohol will keep it from freezing rock solid, but texture changes over time.

Q: Best way to rim the glass and garnish? A: Rub a lime wedge around the rim then dip in coarse salt or sugar. Garnish with a lime wedge or a whole strawberry, but don't salt the rim if you're making the mocktail unless you like that taste.

Ultimate Frozen Strawberry Margarita Recipe Substitutions and Variations

Frozen strawberries: swap for fresh strawberries plus extra ice (about 2 cups) to get the slushy texture, or use frozen mixed berries (raspberries or blueberries) for a tangier twist.
Blanco tequila: use reposado for a smoother, slightly oaky flavor, or mezcal if you want a smoky margarita, just use the same amount.
Orange liqueur (Cointreau/triple sec): substitute Grand Marnier for a richer orange note, or 1/3 cup fresh orange juice plus 2 tbsp simple syrup if you want less booze.
Agave syrup: swap with simple syrup (1:1 sugar to water), honey syrup (equal parts honey and warm water), or even maple syrup for a deeper, slightly caramel flavor.

Pro Tips

1) Pulse first, dont just hit full speed or youll heat the berries and thin the drink. If the blender stalls, add just a splash of cold water or orange juice and scrape the sides, then finish on high.

2) Brighten the flavor with a tiny pinch of kosher salt or some lime zest in the mix, not just on the rim. It makes the strawberry and lime pop without making it taste salty.

3) For stronger strawberry flavor keep most berries frozen but thaw one cup slightly and mash it with a little agave or tequila for 10 minutes before blending. That wakes up the fruit flavors, then toss everything back in frozen for a frosty texture.

4) Freeze leftovers in ice cube trays or a shallow container so you can reblend single servings later. Let frozen cubes sit 5 to 10 minutes then reblend with a splash of tequila or water to get the right slush.

5) Chill the glasses ahead and rim them last minute, or put rimmed glasses in the freezer for a few minutes so the salt sticks and the drink stays colder longer. Dont rim too early or the moisture will make the salt clump.

Ultimate Frozen Strawberry Margarita Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I created the ultimate Frozen Strawberry Margarita in a blender with just a few ingredients, and the batch can be frozen for later.

Servings

servings

Calories

245

kcal

Equipment: 1. High speed blender capable of crushing frozen fruit
2. Measuring cups and spoons plus a jigger for pouring tequila
3. Citrus juicer or handheld reamer for fresh lime juice
4. Sharp knife and small cutting board for slicing limes
5. Margarita glasses or sturdy tumblers chilled
6. Small shallow plate or bowl for coarse salt to rim glasses
7. Rubber spatula and long spoon for scraping the blender jar
8. Freezer safe shallow container or ice cube trays for storing the mix

Ingredients

4 cups frozen strawberries (about 24 oz)
1 cup blanco tequila (8 fl oz)
1/2 cup orange liqueur like Cointreau or triple sec
1/2 cup freshly squeezed lime juice (about 4 to 5 limes)
1/3 cup agave syrup or simple syrup, more to taste
1/2 cup ice if you want it thicker (optional)
coarse salt for rimming and lime wedges for garnish (optional)

Directions

If you want salted rims, rub a lime wedge around the glass rim then dip in coarse salt, and pop the glasses in the freezer while you mix the drinks.
In a blender add 4 cups frozen strawberries, 1 cup blanco tequila, 1/2 cup orange liqueur like Cointreau or triple sec, 1/2 cup freshly squeezed lime juice, and 1/3 cup agave syrup or simple syrup.
Add 1/2 cup ice if you want a thicker slush, otherwise skip the ice so the drink stays brightly fruity and strong.
Pulse once or twice to break up the berries, then blend on high until completely smooth. If the blender struggles or it's too thick to move, add a splash of water or orange juice to help it along.
Taste and adjust: add more agave if you want it sweeter, or a little extra lime if it needs brightness. Blend a few seconds after any change.
If serving right away, pour into the chilled, salted glasses and garnish with a lime wedge. Serve immediately so it stays frosty.
To freeze for later, pour the blended margarita into a shallow freezer safe container or ice cube trays, cover tightly and freeze flat so it freezes evenly.
When ready to serve frozen margaritas later, let the frozen mixture sit at room temperature for 5 to 10 minutes to soften slightly, then reblend until slushy again. You might need to add a splash of tequila or water to get the right texture.
Quick tips: keep the strawberries frozen until the last second, use fresh squeezed lime for best flavor, and don't overblend or it can get too thin. Enjoy responsibly.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.