Cool off with some fruity, frozen cocktails! These Frozen Cucumber Strawberry Margaritas are super refreshing and crazy tasty. Leave out the tequila and triple sec for a virgin slushie!
Vegan, Quick & Easy
Ready in 5 minutes
Now that my husband has graduated from college, we’ve fallen into a really nice daily routine. For so many years, we’ve just been planning our lives around class schedules and homework and art shows and exams—it’s really been nice to just figure out what we want do with our lives everyday.
One thing we’ve really been loving is making sure to bookend our days together as a family. We all might go our separate ways throughout the day, but we start off each morning by having coffee together on the front porch (Juni drinks water and chases the chickens), and end the day by having cocktail hour followed by family dinner. It’s an awesome way to make sure we all stay connected no matter what chaos ensues between the hours of 8am and 5pm.
Lately, we’ve been having a lot of fun with our cocktail hour. Sometimes we just grab a homebrew or whip up a gin and tonic, but we’re also experimenting with new flavors (both alcoholic and non-alcoholic—a cocktail hour doesn’t have to have booze!). We’re hitting the mid-nineties this weekend, and honestly, when it gets that hot, all I want to drink (other than good ole H20) is something frosty and cold.
I’ll pretty much drink a margarita any way you’ll make me one, but my favorite is blended up with ice in a frosty glass with a nice rim of salt. Is there really a better drink to help beat the hot summer sun? Nope.
To make these margaritas even more refreshing, they have the added cooling-boost of fresh cucumbers. And strawberries are in season here right now, and they add the perfect amount of fruity flavor to these drinks. It might sound like a strange combo, but try it. I promise you’ll love it! The cucumber flavor is weird in the most wonderful kind of way!
Now, if you’ve ever tried to make blended margaritas at home, and struggled with them tasting watered down, this recipe is a keeper. Instead of using ice (which, ahem, is just water), you get the frozen/slushy/blended texture in these margaritas from frozen strawberries. You can use just regular frozen strawberries from your grocery store’s freezer section, but for the best flavor, I recommend doing what we did. We went and picked fresh strawberries, hulled them, and then froze them whole in to zip-top gallon freezer bags. SO much more flavorful than the “regular” frozen strawberries from the store! And honestly, a heck of a lot cheaper, too. It’s a great way to add the frozen texture to margaritas without watering the drink down. This also works with other fruits—peaches, watermelon, cantaloupes—all delicious in margaritas!
This recipe below makes a small pitcher of cucumber strawberry margaritas —enough for four “normal” people serving or two servings for people like me who love tequila (seriously, I pinkfluffyheart tequila). Since these margs are frozen, I recommend only making them right before serving.
If you have any extra leftover, stash it in the freezer, and then just stir it every now and again to keep it slushy—the tequila will prevent it from freezing completely solid, but it won’t quite have the same smooth texture as right out of the blender. I actually tend to store leftovers in the blender in the freezer, and then just whirl it for a bit right before getting my second glass. Don’t try this if the mixture has happened to freeze solid—you’ll burn out your blender motor, and that’d be sad. My Ninja Ultima is strong, but I’m not sure there is a blender out there strong enough to blast through solid block of margarita!
If you want to make these virgin, no problem! Just leave out the tequila and triple sec, and enjoy your cucumber, strawberry, lime slushie! I highly recommend sticking with the salt rim, though. Yum. Enjoy!
Products Used in This Recipe
- Ninja Ultima Blender — My blender of choice. I love that this is as high-powered as the most expensive professional blenders, but for half the price. I use it almost daily!
- Wide Mouth Pint Mason Jars — I can in these jars. I drink out of these jars. I put salads in these jars. I store leftovers in these jars. Seriously, you can’t beat ’em.
- Real Salt Sea Salt — The BEST salt for rimming margaritas. You might not think there is a lot of difference between one salt or another, but when you’re eating it “raw” like on the rim of a margarita glass, you want the best. And this is it!
- ¼ cup granulated sugar
- ¼ cup water
- 2-3 ice cubes
- 2 cups frozen, hulled whole strawberries
- ½ large cucumber, peeled and seeds removed, cut into large chunks
- ¼ cup fresh lime juice (about 3 limes worth)
- ¼ cup (2 ounces) triple sec
- ½ cup (4 ounces) tequila
- Sea salt, lime wedges, and cucumber slices, for garnish
- To make the simple syrup: in a small saucepan over medium heat, combine the sugar and water. Stir and heat until the sugar is just dissolved, about two minutes. Remove from heat, drop ice cubes in, and set aside to cool.
- To make the margaritas: in a high-powered blender, combine the strawberries, cucumber, lime juice, triple sec, and tequila. Blend on high until very smooth. Add in the cooled simple syrup, and blend until just combined.
- Pour some sea salt onto a small saucer. Then run a lime wedge around the rim of a glass. Dip the glass's rim into the sea salt, making sure every section is well-coated in salt.
- Fill the glass with the margarita, and then garnish with lime wedges and cucumber slices.