Frozen Virgin Strawberry Margarita

If you have around 45 minutes to spend in the kitchen, Frozen Virgin Strawberry Margarita might be a tremendous gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This side dish has 112 calories, 0g of protein, and 0g of fat per serving. This recipe serves 4. For 31 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Mother's Day. Several people made this recipe, and 137 would say it hit the spot. If you have agave, ice, sugar, and a few other ingredients on hand, you can make it. It is brought to you by Barbara Bakes. Overall, this recipe earns a not so excellent spoonacular score of 15%. If you like this recipe, you might also like recipes such as Virgin Frozen Strawberry Daquiris, Frozen Virgin Strawberry Coconut Daquiri + $80.00 Natural Vitality Giveaway, and Frozen Strawberry Margarita Pie.

Servings: 4

 

Ingredients:

2 tablespoons agave

1 1/2 cups crushed ice

2 tablespoons fresh lime juice

1/3 cup fresh orange juice

4 fresh strawberries for garnish

1/3 cup coarse sugar

Equipment:

bowl

blender

Cooking instruction summary:

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.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.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.

 

Step by step:


1. Prepare the margarita glasses.

2. 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.

3. 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.

4. Add crushed ice and pulse until desired consistency is reached.

5. Pour the drink into the prepared glasses.

6. 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.


Nutrition Information:

Quickview
112k Calories
0.27g Protein
0.13g Total Fat
28g Carbs
1% Health Score
Limit These
Calories
112k
6%

Fat
0.13g
0%

  Saturated Fat
0.01g
0%

Carbohydrates
28g
9%

  Sugar
26g
29%

Cholesterol
0.0mg
0%

Sodium
5mg
0%

Get Enough Of These
Protein
0.27g
1%

Vitamin C
19mg
24%

Manganese
0.05mg
3%

Folate
9µg
2%

Potassium
69mg
2%

Copper
0.03mg
2%

Vitamin B1
0.02mg
2%

Magnesium
5mg
1%

Fiber
0.33g
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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