These Frozen Strawberry Margaritas are made with just a handful of ingredients, and made easily in a food processor or blender! Perfect for a hot summer day, this recipe includes not only the boozy classic version, but also a “virgin” mocktail version.
This is one of my Drink recipes I know you’ll want to keep on hand!
We’re in full summer mode here in the Midwest. Schools are out, pools are open, and there are plenty of hot and humid days ahead.
I don’t know about you, but on those days, I absolutely crave an icy cold drink.
And not just any drink… these frozen strawberry margaritas! They’re the perfect blend of sweet, boozy, and tart.
Plus, they’re really easy to make! Using frozen strawberries means you can use less ice, which means you won’t have a watered down drink, and the only special equipment you need is a blender/food processor.
So let’s go over how to make one, and you could be sipping a frosty strawberry margarita poolside tomorrow!
How to make frozen strawberry margaritas?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Blend. In either a food processor or blender, blend the strawberries, lime juice, tequila, and frozen limeade.
- Blend again. Add the ice and blend until smooth.
- Serve. We love to serve these in a sugar-rimmed glass with a lime slice.
I really do recommend using frozen strawberries, but if you have some really great fresh strawberries, you can still use them! Just cut the strawberries in half (or quarters if they’re huge), then spread them out on a wax paper lined baking sheet and freeze for about an hour or so (or more). Alternately, you can use the fresh strawberries, but you’ll need more ice to achieve the classic frozen texture.
Variations of this recipe
- Strawberries – as written, this recipe uses all frozen strawberries. They’re convenient to keep on hand, and always picked and frozen at prime ripeness. But if you’d like to use up some of the delicious fresh summer strawberries, you can add up to a cup of halved berries (in addition to the frozen berries). You may need to add a little more ice though.
- Tequila amount – the amount of tequila in your margarita is definitely a personal choice. However when you’re making a frozen drink, the ratio of fruit/liquid/ice is important. So you can add more tequila if you’d like, but you may have to add additional ice or frozen strawberries to get the texture right.
- Sweetener – if you’d like a sweeter cocktail, feel free to add some sugar, simple syrup, or agave nectar to the blender. I do recommend blending the recipe as written first, then give it a taste. If you’d like more sweetness, then add your sweetener of choice, and blend again.
- Orange liqueur – in a standard margarita, you’ll generally find some type of orange liqueur (such as triple sec, cointreau, etc). You can certainly add some of that to this recipe, just keep in mind that you may need to add a little bit more ice.
- Rims – we love a sugar rim, but if you’d prefer salt, feel free to use it. You can also skip rimming the glasses all together if you’d like. For a fun twist, try adding some lime zest to the sugar rim!
Absolutely! A “virgin” or mocktail is popular among pregnant women and those who choose not to consume alcohol. I’ve detailed exactly how to make it in the “chef tips” part of the recipe card below.
Since this is a blended cocktail, and a flavored one at that, there’s really no need to break the bank on some super top shelf tequila. Generally, a silver or blanco tequila is best in this recipe, such as a Patron, 1800, Don Julio, etc.
Making frozen margaritas ahead of time
I really don’t recommend making this recipe ahead of time unless you plan to freeze it.
You can blend as directed, then transfer into a large container and freeze.
Then just scoop out some and add it to a glass. Within a few minutes, you should have a perfectly slushy cocktail.
Any leftover margaritas can be frozen. Due to the alcohol content, it may or may not freeze solid, but should at least stay slushy.
You can use any food processor or blender for this recipe, but I’ve had this model for years and really love it. It’s easy to take apart and clean, and the large capacity means I don’t have to break the recipe down into smaller batches!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 16 oz frozen strawberries
- 12 oz can frozen limeade may be labeled "from concentrate"
- 6 oz silver or blanco tequila
- 1 medium lime juiced
- 1 cup ice
- coarse or granulated sugar for the rim
- lime wedge for the rim
- lime slices
- fresh strawberries
- Get out a food processor or blender. To it, add frozen strawberries, frozen limeade, tequila, and lime juice.
- Blend or process until smooth.
- Add ice, and blend/process again, until smooth.
Taste and adjust
- Give the margarita a taste, and see if you'd like it to be a bit sweeter. If you would like more sweetness, add a few tablespoons of sugar or simple syrup
- Add sugar to a shallow plate or bowl.
- Make a small slit in the lime wedge and place it over the rim of a serving glass. Run the lime wedge around the rim, then dip the rim into the sugar.
- Repeat with remaining glasses.
- Pour margaritas into glasses, garnish with strawberries and a lime slice if desired, and serve cold.
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- This recipe makes approximately 40 oz, which I’ve estimated would serve about 4 people. But of course, feel free to divide it up into as many servings as you’d like.
- In place of the tequila, use about 3 oz water, and 3 oz of frozen limeade (or try some lemon lime soda or flavored seltzer water).
- Blend, garnish, and serve as written.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.