Strawberry Fields Margarita Recipe

Prepare and cook (optional)

Wash, hull, and roughly chop the strawberries. Place them in a medium saucepan with the granulated sugar and lemon juice. Cook over medium-low heat, stirring occasionally, until strawberries break down and sugar dissolves, about 4–6 minutes. (For a raw, fresher purée you can skip cooking and proceed to next step.)

If cooked, let the mixture cool slightly (5–10 minutes). Transfer cooked or raw chopped strawberries and any accumulated juices to a blender or food processor. Blend until smooth, about 30–45 seconds.

Taste the purée and add up to 1 tablespoon water if it's too thick; adjust sweetness if needed by adding a pinch more sugar. Strain the purée through a fine mesh sieve into a bowl to remove seeds for a silky texture, pressing with a spatula. Yield should be roughly 6–10 oz. Chill until ready to use.

Pour tajín and coarse salt (if using) onto a small plate and mix to combine.

Rub the outside rim of a rocks or margarita glass with the lime wedge to moisten. Dip the rim into the tajín mixture and rotate to coat evenly. Set the glass aside.

If using, slice a fresh strawberry halfway through the center for garnish and set aside.

Add ice for shaking to a cocktail shaker (about 1 cup).

Measure and pour 2 oz tequila, 1 oz orange liqueur, 1 oz fresh lime juice, 1.5 oz housemade strawberry purée, and 0.25 oz agave syrup (if you prefer a slightly sweeter drink) into the shaker.

Secure the shaker lid and shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Fill the prepared glass with fresh ice (about 1 cup). Strain the margarita from the shaker into the glass over the ice. Use a fine mesh strainer for extra smoothness if you strained the purée earlier.

Garnish with the lime wedge and/or a sliced strawberry on the rim. Serve immediately.