Best Strawberry Margarita Dessert Sauce Recipes

PERFECT STRAWBERRY MARGARITA (5 MINUTES!)

Steps:

• Cut a notch in a lime wedge, then run the lime around the rim of two glasses. Dip the edge of each rim into a plate of salt (or for a festive look, use our Margarita Salt).
• Place all ingredients in a blender. Blend until fully combined: you can blend until it's an icy texture, or keep blending for a minute or so until it's more liquid. Taste and add additional sweetener if desired. Pour into the glasses and serve.

STRAWBERRY MARGARITAS

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.

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.

ULTIMATE FROZEN STRAWBERRY MARGARITA

Steps:

• Fill a blender with ice and crush. Pour in the tequila and triple sec. Add the strawberries and limeade. Blend for 30 seconds or until smooth. Serve in margarita glasses with the rims dipped in powdered sugar.

STRAWBERRY MARGARITA DESSERT SAUCE

Steps:

• In a small sauce pan, combine guava juice, strawberries, tequila, and lime juice.
• Bring to a boil, cook 10 minutes.
• Add strawberry jam and sugar.
• Boil for 5 minutes, stirring constantly.
• Serve hot or cold!

FROZEN STRAWBERRY MARGARITA DESSERT

Steps:

• To make crust: Combine pretzels, sugar and melted butter. Press firmly into bottom of 8" spring form pan. Chill.
• For filling, combine condensed milk, lime juice, tequila and orange liquor.
• Beat until smooth. Add strawberries, beat at low speed until well-blended. Fold in whipping cream. Pour over crust, freeze 4 - 6 hours or until firm. Let stand at room temperature 15 minutes before serving.

FROZEN STRAWBERRY MARGARITA PIE

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a buttered 9-inch metal or glass pie plate (4-cup capacity).
• Bake 10 minutes, then cool in pie plate on a rack, about 30 minutes.
• Make filling:
• Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender until just smooth, then transfer to a large bowl.
• Beat cream in another bowl with an electric mixer at medium speed until it just holds stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.
• Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).