A non-alcoholic frozen sweet, tart drink made with fresh strawberries, fresh orange and lime juices, served in a beautiful wide rim glass rimmed with coarse sugar and decorated with a fresh strawberry. 

For this month’s virtual progressive dinner, I chose to bring the drinks. I’m pretty much a water drinker; I prefer to save my calories for dessert. However, one exception is when I’m eating at a Mexican restaurant. I have a hard time resisting a frozen virgin strawberry margarita.

I don’t make strawberry margaritas at home very often, but they’re perfect with Tex-Mex, and when my kids were little they loved it when I made them. It was fun for them to have a fancy, grown up drink they could drink.

Before you chop your strawberries, be sure and set aside 4 of the prettiest berries to garnish the glasses. I blended these margaritas a little more than planned, I like them a little more icy. You could also substitute frozen sliced strawberries if fresh aren’t available, then just dress up your glass with a slice of lime.

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Yield: 4 drinks

Frozen Virgin Strawberry Margarita

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Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1/3 cup coarse sugar
• 2 cups fresh strawberries, hulled and chopped
• 1/3 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons agave
• 1 1/2 cups crushed ice
• 4 fresh strawberries for garnish

Instructions

1. Prepare the margarita glasses. Add coarse sugar to a shallow bowl. Wet the glass rims with a lime wedge and press the glass top in the sugar to coat the rim.
2. Place the chopped strawberries, orange juice, lime juice and agave into a blender and pulse several times to blend. Taste and if necessary, add more agave. Add crushed ice and pulse until desired consistency is reached. Pour the drink into the prepared glasses.
3. Garnish each drink with a fresh strawberry with the green leaves on top, slice them half through lengthwise from the bottom and place one on the rim of each glass right before serving.

*For a non-virgin strawberry margarita add a splash of tequila and triple sec.

Welcome to this month’s edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

This month’s theme is Tex-Mex hosted by Milisa Armstrong of Miss in the Kitchen. We love Tex-Mex at our house. If you do too, please visit all of the Progressive Eats blogs to get all the Tex-Mex recipes.

Appetizer

• Cheddar, Olive, Tomato Savory Madeleines – Lifes a Feast

Salad

• Mexican Chopped Salad with Creamy Cilantro Lime Dressing – Jeanette’s Healthy Living

Soups

• Creamy Hatch Green Chile and Cheese Soup – Creative Culinary
• White Chicken Chili – Healthy Delicious

Main Course

• Epic Creamy Chicken Enchiladas – Miss in the Kitchen

Bread

• Homemade tortillas – Stetted

Sides/Veggies

• Tex Mex Rice with Bacon – The Heritage Cook
• Vegetable Fajitas –
• Pinto Beans with Fresh Tomato Relish – Never Enough Thyme

Beverage

• Frozen Virgin Strawberry Margarita – Barbara Bakes

Desserts

• Mexican Spiced Chocolate Flan – Pastry Chef Online
• Margarita Cheesecake – That Skinny Chick Can Bake