Frozen Strawberry Rhubarb Margaritas

These Frozen Strawberry Rhubarb Margaritas use rhubarb simple syrup and frozen strawberries for a cold and delicious spring cocktail!

It's rhubarb season!!!

I'm kind of ridiculously excited about rhubarb this year, and it's been overflowing in my kitchen.  Perhaps a little bit (or a lot) of my rhubarb-mania will spill over into your food and drinks this spring!

Today, rhubarb, along with its best friend strawberry, will be hopping into some ice-cold, party-ready Frozen Strawberry Rhubarb Margaritas!

Help Me Avoid Brain Freeze!

Normally, I am not a fan of frozen margaritas.  Why not?  Because most frozen margaritas are made with ice, and all those ice crystals in my drink give me brain freeze!!!

Most of my frozen margarita experiences have been spent wincing, doubled-over in pain, regretting my slushy-like drink choice.  Does anyone else have this problem?

When I found myself, however, with a container full of rhubarb simple syrup — the tasty by-product of sweetening rhubarb — I decided to try making my own version of a frozen margarita.  (For the record, the husband and I tried it 'on the rocks' too (for science) and decided this version was the better one.)

How did I make this Frozen Strawberry Rhubarb Margarita drinkable, but not full of ice crystals?  I skipped the ice.  That's right: skip the ice cubes, and use frozen strawberries.  Perfecto.*

Making Frozen Strawberry Rhubarb Margaritas

To make rhubarb simple syrup, add diced rhubarb, a little sugar, and a little water to a pot and cook it for about 10 minutes until the rhubarb starts to fall apart.  Next, strain the syrup out of the rhubarb.

You only need the syrup for this cocktail, but you can save the sweetened rhubarb that you just strained out and use it for another recipe (like these Strawberry Rhubarb Tilapia Tacos!).

Next, add a little bit of the syrup, some frozen strawberries, and a little tequila and triple sec to a blender, and mix it all up!  If you like, you can take a lime wedge and run it along the edge of your cocktail glasses.  Then, roll the rim in sugar to coat.  Pour in the frozen margaritas, and enjoy!

*Note: This drink is still cold, therefore it is POSSIBLE that it could still give you brain freeze.  It's a little thicker than an icy margarita, though, and so you naturally drink it slower.  It's an anti-brain-freeze technique that works for me!

Want more SPRING + SUMMER COCKTAILS?  Try these:

• How to Make a Mint Julep
• Honeysuckle Vodka
• Pink Gin with Rhubarb
• Rhubarb Champagne
• Bourbon Sour with Lavender

Print Recipe Save Recipe Saved!

5 from 7 votes

Frozen Strawberry Rhubarb Margaritas

These Frozen Strawberry Rhubarb Margaritas use rhubarb simple syrup and frozen strawberries for a cold and delicious spring cocktail!

Author: Sarah Trenalone

Total Time15 minutes mins

Course: Drinks

Cuisine: Mexican

Diet: Vegan, Vegetarian

Servings: 4 people

Calories: 186kcal

Awake ModePrevent your screen from going dark

Ingredients

Rhubarb Simple Syrup:* (See Recipe Notes)

• 1 stalk rhubarb, diced
• 1 cup sugar
• 1 cup water

Frozen Strawberry Rhubarb Margaritas:

• 2 ounces rhubarb simple syrup
• 2 cups frozen strawberries
• 5 ounces tequila
• 2 ounces triple sec
• To serve: lime or lemon wedge, sugar

Instructions

Rhubarb Simple Syrup:

• Add rhubarb and sugar to a small pot, and fill pot with just enough water to cover the rhubarb. Bring to a boil, then lower heat to medium. Cover, and simmer until the rhubarb stalks begin to fall apart.
• Strain sugar-water off of the rhubarb into a container, reserving rhubarb for another recipe if desired. Allow rhubarb syrup to cool to room temperature. (If desired, put syrup in the fridge to speed cooling process.)

Frozen Strawberry Rhubarb Margaritas:

• Add all margarita ingredients to a blender and blend until smooth.  
• Optionally, rub the rim of your cocktail glasses with a lemon or lime wedge.  Roll the edge of the glass in sugar to coat.
• Pour frozen cocktail mixture in 2 large margarita glasses or 4 smaller stemmed cocktail glasses.

Notes

Makes 4 small cocktails, or 2 cocktails served in large margarita glasses.  Double recipe to make a pitcher of margaritas.

*Faster Cook Time: The Rhubarb Simple Syrup can be made ahead of time to shorten the recipe time to 5 minutes.

Nutrition

Calories: 186kcal (9%) | Carbohydrates: 20g (7%) | Sodium: 10mg | Potassium: 119mg (3%) | Fiber: 1g (4%) | Sugar: 18g (20%) | Vitamin C: 42.3mg (51%) | Calcium: 12mg (1%) | Iron: 0.8mg (4%)

Tried this recipe?Leave a comment and rating below!