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.

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