STRAWBERRY MARGARITAS
Make these strawberry margaritas for a tasty batch of summer cocktails. If you love fruity cocktails, you're sure to enjoy these!
Categories birthday party cocktail party dinner party beverages cocktail
Time 25m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Puree the fresh strawberries, sugar and lime juice in a blender until smooth, 2 to 3 minutes. Strain through a fine-mesh sieve into a large measuring cup or pitcher. Stir in the tequila and triple sec and refrigerate until ready to serve.
- Just before serving, crush the freeze-dried strawberries in a resealable plastic bag using a rolling pin or heavy skillet. Mix the crushed strawberries with the salt in a small bowl and pour onto a shallow plate. Use a lime wedge to wet the rim of a glass, then dip the rim in the strawberry salt. Fill the glass with ice and pour in the margarita. Garnish with a lime wedge. Repeat to make more margaritas.
EASY STRAWBERRY MARGARITA RECIPE
Steps:
- Prep your glasses. First, run a small wedge of lime around the upper outer rim of your glasses. Then roll it into the margarita salt mixture. Set aside.
- Add the strawberries, tequila, lime juice, orange liqueur, and honey to a blender. Blend until it's completely smooth. Taste test and add extra sweetener or alcohol if desired.
- Pour the blended margarita into the glass and garnish with a strawberry or slice of lime.
Nutrition Facts : Calories 314 kcal, Carbohydrate 39 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving
STRAWBERRY MARGARITA PRESERVES
Make and share this Strawberry Margarita Preserves recipe from Food.com.
Provided by Diana Adcock
Categories Strawberry
Time 50m
Yield 6 half pints
Number Of Ingredients 7
Steps:
- Combine berries, apples and lemon juice in a large stainless or enamel saucepan.
- Bring to a full rolling boil.
- Add sugar, stirring constantly until sugar is dissolved.
- Boil gently, uncovered, stirring frequently until mixture reaches gel stage-around 40 min.
- Remove from heat and stir in the booze-return to heat and boil for 5 min.
- Ladle into clean, hot sterilized jars leaving 1/4 inch head space.
- Process for 5 min at altitudes up to 1000 feet.
Nutrition Facts : Calories 586, Fat 0.5, Sodium 3.3, Carbohydrate 150.8, Fiber 3.9, Sugar 144.7, Protein 1.1
STRAWBERRY MARGARITA
Steps:
- Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. Puree until smooth. Pour into rocks glasses and serve.
STRAWBERRY BOURBON VANILLA PRESERVES
Undoubtedly, making jams, jellies and preserves is best with a reliable thermometer. However, there are other ways to ensure the recipe is working and the preserves will set. Before you start, place a couple of small plates or saucers in the freezer for testing the consistency of the preserves. When ready to test, spoon a sample onto the frozen saucer: if it's thick enough to stay mounded without running or spreading, the preserves are ready. If it's too runny, return the pot to a boil and cook for about 5 minutes more before testing again. Jam is a thick spread made from chopped, crushed, sliced, or puréed fruit and sugar. It can be made with or without commercial pectin. Jelly is made from juice only. It can be made with or without commercial pectin. Preserves are another thick fruit spread made from fruit cooked with sugar, but in this case, large pieces of the fruit, or the whole fruit (as in the case of berries), are suspended in a firm jelly or less-gelled syrupy base. Marmalade is a soft spread made from the peel and pulp of citrus fruit and are used as spreads and glazes.
Provided by Virginia Willis
Categories condiment
Time 5h
Yield Makes about 5 cups or 2 1/2 pints
Number Of Ingredients 5
Steps:
- Combine the strawberries with the sugar, lemon juice and salt in a large, nonreactive bowl. (You can also just macerate the fruit in the pot you will be using to cook the preserves.) Cover and let stand for at least 4 hours in the refrigerator or up to overnight.
- Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside. Place several small plates in the freezer to use later to test the consistency of the preserves.
- Stir the strawberries to evenly distribute the sugar and transfer to a heavy 6- to 8-quart non-reactive pot. Place over medium-high heat and cook, stirring frequently, until the sugar has melted completely, the strawberries begin to foam and the mixture looks thick, shiny and darker, about 20 minutes. Cook the preserves until it reaches the jelling point, 220 degrees F on an instant-read thermometer, about 20 minutes. (If you don't have a thermometer, you can also dribble a few drops of the jam on a frozen plate. If it crinkles when you run a finger through it and your finger leaves a clear line in the jam, it's ready. If not, check it every 5 minutes or so.)
- While the preserves are cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat. When the preserves reach the jelling point (220 degrees F), use a slotted spoon to skim the excess foam from the surface. Add the split and scraped vanilla seeds and stir to combine.
- Place six clean 1/2-pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) For each jar, insert a canning funnel and carefully ladle in the preserves, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
- Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 10 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of preserves at room temperature for up to 1 year. Once the preserves are opened, store in the refrigerator for up to 1 month.
STRAWBERRY PRESERVES
Preserves are exactly that, a delicious way to preserve berries' warm-weather flavor. Making jam can even put to use fruit that is slightly past its prime.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 3
Steps:
- Put strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until juices are released, about 40 minutes. Stir in sugar.
- Bring to a boil over medium heat. Cook, stirring occasionally, until mixture registers 210 degrees on a candy thermometer, about 15 minutes. Let cool completely; skim foam from surface with a spoon.
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