Summer Spicy Rosé Margarita

Recipe Notes

Do I have to use top-shelf Tequila?

Now, before you go reaching for that fancy top shelf tequila, hold your horses! Since this is a margarita that’s bursting with flavors, you don’t need to break the bank. A middle-of-the-line tequila like Legado or El Padrino will do the trick just fine. Cheers to affordable yet fantastic spirits!

What kind of Rosé do I use?

Who says you need a pricey bottle of Rosé to make this drink sing? Don’t worry, a bottle in the $6-$12 range will work wonders. And since you’ll only be using 2 ounces at a time, you’ll have plenty left to enjoy for many summer nights to come.

Splurge on the Fruit Juices!

Now, here’s where you can indulge a little. If you’re feeling extra ambitious and want to squeeze your own juice, go ahead, be my guest! But let’s be real, sometimes we need a shortcut. That’s why we love using organic juices, like R.W. Knudsen Family Organic Grapefruit and Lime juices. They’re the perfect base for our margarita masterpiece. Plus, buying big bottles means they’re always ready and waiting in the fridge for those well-deserved drink moments.

What’s the verdict on the best Strawberry Syrup to use?

You could totally buy strawberry syrup from the store, but where’s the fun in that? Trust me, making it from scratch is a breeze and totally worth the extra effort. In just a few minutes (plus a quick 30-minute cool down in the fridge), you’ll have a generous batch of homemade syrup ready to rock. Here’s the juicy secret: all you need is 2 cups of fresh organic strawberries (to keep those pesky pesticides away), 1 cup of water, and ½-1 cup of sugar (depending on how sweet you want it).

Take those strawberries for a quick soak in vinegar and water (or a fruit and veggie wash) for 15 minutes, then rinse them off, cut off stems and slice into 4 pieces per strawberry. Next, throw all the ingredients into a saucepan and bring them to a boil. Mash the strawberries for around 5 minutes until they’re all broken down, there will be some pulp remaining. Let it all simmer for an extra 1-2 minutes, then strain the liquid through a fine mesh strainer into a glass bowl. Remember, no pressing or you’ll end up with pulp in your syrup! Finally, transfer syrup into a mason jar and pop it in the fridge for a refreshing cooldown for at least 30 minutes. It’ll keep fresh in there for up to 2 weeks. Oh, and here’s the cherry on top: you can adjust the sweetness to your liking  by adding more or less sugar.

Fun tip: save some syrup for the weekend, bake up a batch or pancakes and you have homemade strawberry syrup ready to go! Who doesn’t love a 2 for 1 recipe!?