Strawberry basil margarita

This margarita is a hit and a kick-starter to any summer party. It is easy to make and beautiful to look at. It is darn tasty for a hot summer day.

I adapted this recipe from Nancy Mitchell, on I changed the recipe to substitute natural homemade limeade instead of the suggested Minute Maid limeade concentrate. The homemade limeade has a great flavor that is not overly sweet, and avoids high fructose corn syrup and added flavoring.


  • 1 /8 of a lime peel (the zesty part)
  • 1 cup / 225 ml of lime juice fresh squeezed from limes
  • ¾ cup / 175 ml organic granulated sugar
  • 3 cups / 700 ml of water
  • 10 strawberries
  • 8 basil leaves
  • 2 to 2 ½ cups / 475 ml – 500 ml tequila (gold or silver)


  1. Start out by making the sugar syrup. In a small saucepan bring the sugar, the lime peel, and 1 cup / 225 ml of water to a boil. Once the sugar is dissolved (which it should be by the time the water boils), remove from heat and let the sugar syrup cool for a few minutes.
  2. Remove the lime peel from the syrup and pour the mixture in a pitcher. Add the lime juice and 2 cups / 475 ml of water. Good limeade needs to have a good balance of sour and sweet. If the limeade is too sweet add more lime juice.
  3. Hull the strawberries, slice lengthwise, and add to the pitcher. Crumple the basil a little in your hands (this will help the basil flavor release into the drink) and add it to the pitcher, too. Place the pitcher, covered, in the fridge overnight, or for at least four hours.
  4. When you remove the pitcher from the fridge, your margaritas will be a lovely pale pink color. Now all you have to do is serve them with some ice and wait for the compliments to pour in.

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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