Fresh strawberries and rhubarb are roasted in orange juice and maple syrup, then blended with ice and tequila. A touch of rose water lifts the flavor and makes this margarita special.
Do you prefer your margaritas frozen or on the rocks? Must you choose one, or can you enjoy both depending on the mood? I’m a little of both—sometimes I crave the slushy, nostalgic frozen version that feels like summer in a cup.
Back in college, my friends and I frequented a Mexican restaurant that became infamous for its massive frozen margaritas. They were generous, sugary, and delivered plenty of brain-freeze along with the buzz. At the time, ordering a margarita on the rocks felt almost sacrilegious.
As I got older and life changed—kids, responsibilities—the old nights out became a rarer pleasure. Yet every now and then I still long for a truly great frozen cocktail.
This summer I decided to revive that frozen margarita fun, with a grown-up twist. I roasted strawberries and rhubarb in fresh orange juice and maple syrup to create a naturally sweet, layered fruit base—no extra simple syrup required. A small splash of rose water adds a gentle floral note that brightens the drink without overwhelming it.
Rhubarb season is fleeting, so take advantage while you can. Roast the fruit, puree it, and freeze portions for easy margaritas later. When you’re ready, thaw the puree and blend it with tequila, ice, and a dash of rose water for a refreshing frozen cocktail.
These frozen margaritas are perfect for backyard gatherings, warm evenings, or any time you want a fruity, festive drink ready in minutes.
And yes—Cinco de Mayo is a great excuse to make a batch.
I developed this recipe in partnership with Nielsen-Massey Vanillas. All opinions are my own; I genuinely enjoy their products.
Roasted Strawberry, Rhubarb, and Rose Water Margaritas
Ingredients
-
1
Pint
Fresh Strawberries
stems removed and chopped -
5
Stalks of Rhubarb
greens removed and cut into 1 inch pieces - Juice from 1/2 an Orange
-
2
Tablespoons
Maple Syrup -
1/2
Cup
Silver Tequila -
4-5
Cups
Ice -
1/2
Teaspoon
Rose Water
Instructions
-
Preheat the oven to 350°F. Line a medium baking sheet with parchment paper.
-
Place the chopped strawberries and rhubarb on the prepared sheet. Drizzle with maple syrup and orange juice, then toss to coat evenly.
-
Roast for about 40 minutes, until tender and slightly caramelized. Allow the fruit to cool completely on the pan.
-
Transfer the roasted fruit to a blender along with ice, tequila, and rose water. Blend until the ice is crushed and the drink reaches your desired consistency.
-
Serve in salt-rimmed glasses and garnish with a lime slice and a strawberry.