Strawberry Vanilla Margarita (zero Proof) Recipe

Make strawberry purée

Place the hulled and halved strawberries in a blender or small food processor. Add 1 tablespoon fresh lime juice and 1 tablespoon agave syrup. Purée until smooth, about 20–30 seconds. If the purée is very thick, add up to 1 tablespoon cold water to loosen — final volume should be about 3 tablespoons of purée.

Combine cocktail ingredients

In a cocktail shaker, add the strawberry purée, 2 oz Seedlip Grove (or other citrus non‑alcoholic spirit), remaining 2 tablespoons fresh lime juice, 1 teaspoon vanilla extract, and 2 oz cold water. Add a large handful of ice (about 1 cup) to the shaker.

Shake & chill

Seal the shaker and shake vigorously for 12–15 seconds until the outside of the shaker feels very cold. This chills and slightly dilutes the drink to balance sweetness and acidity.

Strain

Double strain the cocktail into the prepared glass (see Rim & Garnish) using a fine mesh strainer to remove strawberry seeds and ice shards. For a blended, slushy texture, you can alternatively pour the shaken mixture into a blender with 1 cup crushed ice and pulse once—otherwise use as strained.

Prepare the citrus‑chile rim by combining 1 teaspoon coarse sea salt, 1 teaspoon granulated sugar, and 1 teaspoon finely crushed dried chile flakes on a shallow plate. Rub the lime wedge around the glass rim to moisten, then dip and rotate the rim into the chile‑salt‑sugar mix so it adheres evenly. Use a thin rim for a balanced bite.

After straining the cocktail into the rimmed glass (served over fresh ice if desired), garnish with 2 thin strawberry slices and a lime wheel on the rim or floated on top. Serve immediately.