Strawberry Mint Margarita (low FODMAP)

10 Minutes prep • 30 Minutes cook • Low FODMAP • Serves 2 • Ok to make ahead: Steps 1-3

It’s strawberry season, so I’m whipping up a few low FODMAP strawberry treats for you to enjoy. The strawberry syrup in this recipe makes the perfect base for a fancy margarita but it would be equally good over vanilla ice cream for dessert! Make this margarita as a cocktail or a mocktail and enjoy the intense strawberry flavor and vivid color.

Ingredients: Strawberry Syrup

1 pint (about 3 cups) fresh strawberries, quartered

1/2 cup granulated sugar

1 teaspoon lemon juice

6 fresh mint leaves

Ingredients: Margarita

3/4 cup strawberry syrup

3/4 cup crushed ice

2 ounces tequila (I used Don Julio Blanco) - OK to leave this out for a “mocktail” version

2 tablespoons sugar (for rimming the glasses with sugar)

Directions

(1) Prepare: Wash and quarter the strawberries.

(2) Make the strawberry syrup: In a medium saucepan combine the strawberries, sugar, mint leaves, and lemon juice. Stir to combine and bring the mixture to a simmer. Simmer uncovered, over medium-low heat, for 30 minutes, stirring often. Remove from the heat and let cool completely (put it in the refrigerator if you’re in a hurry).

(3) Rim the glasses with sugar: Spread the 2 tablespoons of sugar on a shallow plate. Use one of the quartered strawberries to moisten the rim of each of your glasses. Dip the moistened rim in the sugar a few times until the entire rim is sugared. Set the glasses aside until you’re ready to fill them.

(4) Blend the margarita: In a blender, combine 3/4 cup of the strawberry syrup with 3/4 cup crushed ice. Add 2 ounces of tequila (if using). Blend until smooth. If it’s too thick, add a bit more strawberry syrup. If it’s too thin, add a bit more ice. Blend until smooth.

(5) Finish: Pour into prepared glasses and garnish with mint leaves.

Sip and enjoy every bit because you can!

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