FROZEN STRAWBERRY RHUBARB MARGARITAS

Makes 4 small cocktaìls, or 2 cocktaìls served ìn large margarìta glasses. Double recìpe to make a pìtcher of margarìtas.

INGREDìENTS

RHUBARB SìMPLE SYRUP (SEE RECìPE NOTES)

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

FROZEN STRAWBERRY RHUBARB MARGARìTAS:

• 2 oz rhubarb sìmple syrup
• 2 cups frozen strawberrìes
• 5 oz tequìla
• 2 oz trìple sec
• To serve: lìme or lemon wedge, sugar

INSTRUCTìONS

RHUBARB SìMPLE SYRUP:

1. Add rhubarb and sugar to a small pot, and fìll pot wìth just enough water to cover the rhubarb. Brìng to a boìl, then lower heat to medìum. Cover, and sìmmer untìl the rhubarb stalks begìn to fall apart.
2. Straìn sugar-water off of the rhubarb ìnto a contaìner, reservìng rhubarb for another recìpe ìf desìred. Allow rhubarb syrup to cool to room temperature. (ìf desìred, put syrup ìn the frìdge to speed coolìng process.

FROZEN STRAWBERRY RHUBARB MARGARìTAS:

1. Add all margarìta ìngredìents to a blender and blend untìl smooth.  
2. Optìonally, rub the rìm of your cocktaìl glasses wìth a lemon or lìme wedge.  Roll the edge of the glass ìn sugar to coat.
3. Pour frozen cocktaìl mìxture ìn 2 large margarìta glasses or 4 smaller stemmed cocktaìl glasses.

Recipe Adapted From champagne-tastes.com