Strawberry Rhubarb Margarita
What do you get when you combine some of spring's best produce and tequila? Strawberry rhubarb margaritas!! Bonus: they just so happen to be refined sugar-free, if that's your thing!
Servings: 1
Calories: 252kcal
Equipment
- Small saucepan
- Fine mesh strainer
- Cocktail shaker and strainer
Ingredients
Strawberry Rhubarb Syrup (enough for 4 cocktails):
- 1 cup hulled and sliced strawberries
- 1 cup chopped rhubarb
- ½ cup water
- 2 Tablespoons honey
Margarita:
- 1 ½ ounces strawberry rhubarb syrup
- 1 ½ ounces silver tequila
- ¾ ounce triple sec
- ½ ounce fresh lime juice
- ½ ounce agave syrup
Instructions
Make strawberry rhubarb syrup.
- Add the syrup ingredients to a small saucepan.
- Bring the mixture to a simmer over medium heat then reduce heat to low and cook for 5 minutes.
- Allow mixture to cool slightly, then pour through a fine mesh strainer into a bowl to remove the chunks of fruit. Gently press the fruit with a wooden spoon to make sure as much of the fruit juice is extracted as possible.
- Refrigerate the syrup until chilled.
Make margarita.
- Add margarita ingredients to a cocktail shaker with ice.
- Shake well to combine, then strain into a glass filled with ice and enjoy!
Notes
Storage: Strawberry rhubarb syrup can be made ahead and stored in the fridge, sealed in a jar, for up to a week. Margaritas are best enjoyed immediately after mixing.
Strawberry Rhubarb Syrup recipe makes about 7 ounces, enough for 4 margaritas.
Nutrition
Calories: 252kcal | Carbohydrates: 30g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 10mg | Potassium: 101mg | Fiber: 1g | Sugar: 26g | Vitamin A: 25IU | Vitamin C: 19mg | Calcium: 23mg | Iron: 0.2mg
