Skinny Strawberry Basil Margarita by Dean Sheremet

Skin­ny Straw­ber­ry Basil Mar­gar­i­ta

Yield: 1 serv­ing


1 table­spoon quar­tered fresh straw­ber­ries

1 fresh basil leaf, plus 1 sprig, for gar­nish


3 ounces tequi­la

2 ounces fresh­ly squeezed lime juice

2 ounces Straw­ber­ry Basil –Sim­ple Syrup


  1. Place the straw­ber­ries and the basil leaf in the bot­tom of a rocks glass. Gen­tly mud­dle with a mud­dler or just use a spoon, mak­ing sure you bash the basil well to release the fra­grant oils.
  2. Top with ice and add the tequi­la, lime juice, and syrup.
  3. Stir well to com­bine, gar­nish with a sprig of basil.


Straw­ber­ry Basil Sim­ple Syrup

Yield: about 3 cups


1 cup fresh basil leaves

2 cups straw­ber­ries, hulled and quar­tered

1 cup agave nec­tar

1 cup water


  1. Place the basil in the bot­tom of a large glass con­tain­er (I used my 4-cup mea­sur­ing cup).
  2. In a medi­um-size saucepan, com­bine the straw­ber­ries, agave, and water.
  3. Bring the mix­ture to a boil, low­er the heat to a gen­tle sim­mer, and sim­mer for about 30 min­utes.
  4. Pour the hot syrup over the basil leaves and cov­er tight­ly with plas­tic wrap.
  5. Allow the syrup to cool at room tem­per­a­ture and then place it in the fridge to mar­i­nate overnight.
  6. Strain through a fine-mesh sieve or cock­tail strain­er.

Will keep cov­ered in the fridge for a week, but I doubt you’ll need it to!

Don’t you dare throw away those used straw­ber­ries! They are amaz­ing to mud­dle into the Skin­ny Straw­ber­ry Mar­gar­i­ta (recipe above), driz­zle over angel food cake for an easy dessert, or for toss­ing over your bor­ing oat­meal. Now you’ve got a par­ty!



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