If you’vefollowed the blog for a while, you know I have a thing for margaritas.
I love how tart and sweet they are, and tequila happens to be one of my favorite liquors.
Plus, they pair perfectly with Mexican food. Need I say more?
Origins of Margaritas
There are several theories of where the margarita first originated and we’re not sure which one is true! But the most popular is that it was created in 1938 by Carlos ‘Danny’ Herrera at his restaurant in Tijuana, Mexico. It’s thought that he created it for a customer who was allergic to all hard alcohol except tequila, but wanted something more than just a shot.
Based on the popularity and spread of this delicious co*cktail, we’d say the creation of the margarita was a major success! You can read about other theories on the originhere.
Rhubarb Strawberry Margaritas
This recipe was inspired by spring.
It’s definitely feeling like spring going on summer here in the Northwest. The days have been getting sunnier and longer, which means I can sleep in, get to work later, and still get all of my work done sincethe sun doesn’t go down until 7. Can’t it be this way all year round? I wish.
Besides the beautiful weather, one of the reasons I love spring so much is the produce! Specifically, rhubarb. So when I was atthe grocery store recently and spotted a beautiful bushel of rhubarb, I knew it was time for some serious recipe development.
Margaritas it was.
These margaritas are made with 6 simple ingredients, are low in sugar per serving, and celebrate the natural earthy sweetness of rhubarb and strawberry.
The first step is to make a rhubarb strawberry “syrup” with water, fruit, organic cane sugar, and a little orange juice. Let itsimmer until almost liquid, and then drain until you have a beautiful, vibrant fruit syrup.
Once cooled, it’s time for happy hour. Add a bit of your syrup to a co*cktail shaker with lime juice, silver tequila, agave nectar, and ice (that’s it!) and shake it like you mean it.
Serve over ice with a salted rim for flavor contrast (my favorite) or a sugar rim for more sweetness.
I think you’re going to LOVE this margarita! It’s:
Slightly tart
Not too sweet
Strawberry-rhubarb infused
Boozy
Refreshing
& Seriously delicious
I think this would make the perfect afternoon or evening co*cktail for warmer weather when you want something fruity and light. It’s amazing on its own, but I also think it would pairdeliciously with pretty much any Mexican dish, especially nachos, salads, and veggie burgers!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. We’d love to see your margaritas in action. Cheers, friends!
Rhubarb Strawberry Margaritas
6-ingredient rhubarb strawberry margaritas with silver tequila, lime juice, and a homemade rhubarb-strawberry syrup. Tart-sweet, easy to make, and perfect for spring!
Author Minimalist Baker
Prep Time 1 hour hour 45 minutes minutes
Cook Time 10 minutes minutes
Total Time 1 hour hour 55 minutes minutes
Servings 4 (margaritas)
Course Beverage
Cuisine Gluten-Free, Vegan
Ingredients
US Customary – Metric
STRAWBERRY RHUBARB SYRUP
- 1 1/2 cups chopped rhubarb (green stems removed)
- 1 1/2 cups hulled, sliced strawberries
- 3 Tbsp organic cane sugar*
- 3/4 cup water
- 1 Tbsp orange juice (optional // for natural sweetness and a slight orange flavor)
MARGARITA
- 1/3 cup strawberry rhubarb syrup
- 1 Tbsp lime juice
- 1 ounce silver tequila (1 ounce equals ~2 Tbsp)
- 1-2 tsp agave nectar (plus more to taste)
Instructions
Add rhubarb, strawberries, organic cane sugar, water and orange juice (optional) to a medium saucepan and bring to a simmer over medium heat.
Once simmering, reduce heat to low and continue cooking until softened and it looks like pie filling – about 5 minutes. While cooking, use a wooden spoon to stir and mash the fruit.
Remove from heat and let cool slightly, then add a fine mesh strainer over a mixing bowl and pour over the mixture. Use a spoon to make sweeping motions across the bottom of the mesh strainer to encourage the liquid to strain. Continue until you’ve extracted as much of the liquid “syrup” as possible.
Transfer syrup to a glass jar to the refrigerator to cool – at least a few hours. To speed cooling time, place in freezer for about 45 minutes to 1 hour.
Run a lime wedge around desired number of serving glasses and dip in salt or organic cane sugar (I like salt for a flavor contrast). Add a large ice cube (or several small ice cubes) to the glass, and set aside. Set in the freezer for an extra chilly margarita!
Next, to make one margarita, add 75 ml strawberry rhubarb syrup (amount as original recipe is written // adjust if altering batch size) to a co*cktail shaker, along with lime juice, tequila, agave nectar, and a handful of ice.
Shake vigorously to combine. Pour out a small amount to sample, then adjust flavors as needed, adding more agave nectar for sweetness, lime juice for acidity, or strawberry rhubarb syrup for fruitiness.
Pour over serving glass and enjoy! The syrup makes enough for about 3-4 margaritas, and will keep in the refrigerator covered up to 1 week (sometimes longer).
Notes
*I used organic cane sugar, but you could try coconut sugar or even maple syrup. However, know that these will likely add a coconut or maple flavor. Stevia would be a good natural alternative (add to taste).
*Nutrition information is a rough estimate calculated with lesser amount of agave nectar and without orange juice.
Nutrition (1 of 4 servings)
Serving: 1 margarita Calories: 204 Carbohydrates: 8 g Protein: 0.5 g Fat: 0.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 148 mg Fiber: 1 g Sugar: 5.5 g
