If a smoothie and a margarita had a baby...
Along with being one of the easiest holiday dates to remember (along with the Fourth of July), Cinco de Mayo is one of the most fun and festive. In the states, Cinco de Mayo is mostly known for free-flowing margaritas and Mexican food, and Kate Ramos of the food blog ¡Hola! Jalapeño created this margarita smoothie recipe in time for the occassion. It has a classic zesty margarita flavor thanks to lime and agave, but the creamy texture of a smoothie. The addition of coconut water and fresh guava (which, fun fact, has a way higher vitamin C content than oranges) makes them extra refreshing. Instead of coarse salt, their rims are lined with powdered dehydrated strawberries. For more marg options (including alcoholic and non), head over to ¡Hola! Jalapeño's Margarita Week page.
Strawberry Margarita Smoothie
Makes 1 serving
1/2 cup dehydrated strawberries, for the rim (optional)
1 lime wheel, for garnish (optional)
1/2 cup coconut water
2 tablespoons fresh-squeezed lime juice
1 tablespoon agave syrup
1 cup frozen strawberries
2 ripe guavas, trimmed and halved
1 teaspoon finely grated lime zest
- Crush dehydrated strawberries into a fine powder by pulsing them a few times in the food processor. Pour onto a small plate. Rub the rim of a tall glass with the lime wheel, then dip the rim into the strawberry dust.
- Place all the other ingredients in the blender in the order listed. Blend until puréed and smooth.
- Pour into the prepared glass.
- Cut a slit halfway across the lime wedge, place on the side of the glass, and enjoy!