Frozen Strawberry Rhubarb Margaritas

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

This recipe is sponsored by Drizly, but as always, all opinions are my own.

It’s rhubarb season!!!

I’m kind of ridiculously excited about rhubarb this year, and it’s been overflowing in my kitchen.  Hopefully, 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.*

Gathering Ingredients

To make these tasty cold cocktails, you’re going to need some tequila and triple sec.  My favorite cocktail store on-the-go– Drizly— provided the tequila and triple sec for these frozen springtime margaritas.

Did you grab rhubarb and strawberries at the market, but forgot that you are out of tequila?  Do you have tequila, but find that you are totally out of triple sec?  Drizly is on it!

Simply go online and order tequila (here) or triple sec (here), and then go ahead and start making the rhubarb syrup.  Set the syrup aside to cool, then answer the doorbell (it’s Drizly!).  Now get mixing!

Making Frozen Strawberry Rhubarb Margaritas

First, 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 save the sweetened rhubarb and use it for another recipe (like these Strawberry Rhubarb Tilapia Tacos!).

Next, add a little bit of the syrup, some frozen strawberries, a little tequila, and a little 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!

*Also Note: Drizly is still growing and has a limited delivery area.  Check out their site for more details. 

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

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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 mins

Course: Drinks

Cuisine: Mexican

Diet: Vegan, Vegetarian

Servings: 4 people

Calories: 186kcal

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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%)

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