A Dip and a Sip: Strawberry-basil margarita

by Sarah Steimer

Because this doesnt have a lot of ice cubes in it, it's not a truly "frozen" margarita. So I added a cube to my drink so it would stay cold.

• 1 1/2 cups frozen strawberries
• about 5 fresh basil leaves
• 3 ice cubes
• 2 shots tequila
• 1 shot orange liqueur (Triple Sec)
• 1 1/2 tablespoons honey (may need more, depending on the sweetness/tartness of your strawberries)
• juice of two limes

Combine all ingredients in a blender. Garnish with a strawberry and a basil leaf.

Makes two to three servings.

Recipe: Sarah Steimer

Photo: Sarah Steimer

*Throughout July, “A Dip and a Sip” will feature our favorite salsa and margarita recipes — all of which can be found here.

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A Dip and a Sip: Jalapeno-cucumber margarita

by Sarah Steimer

Finally a use for my Fiestaware. (Finishing a glass while I write this - sorry in advance for errors.)

• 1/2 cup tequila (NOT ENOUGH, ADD MORE)
• 1/4 cup orange liqueur – aka Triple Sec
• 1/4 cup lime juice
• 1/4 cup water
• 1/4 cup simple syrup (equal parts water and sugar)
• 6 thin slices cucumber
• 6 thin slices jalapeno
• Salt for glass rims (optional)

Combine all ingredients in a pitcher. Let sit in the refrigerator for at least an hour so the flavors can combine.

Serve over ice in salt-rimmed glasses. Makes about two glasses.

Recipe adapted from: Confections of a Foodie Bride

Photo: Sarah Steimer

*Throughout July, “A Dip and a Sip” will feature our favorite salsa and margarita recipes — all of which can be found here.

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