Fourth of July Margaritas

Last week I talked about a craving that hit after a long workout on a very hot day. I wanted a cocktail. Ideally one that I could drink at the beach, but the river was all I had. I made it work though. I made a Plum Vodka Fizz with FITAID (a recovery drink) which seemed fairly appropriate given my post workout craving. I'm not saying you should drink vodka after you workout, but hey, why not live a little. Don't worry, I ate food too. I'm not one to skip a meal. Apparently my ice cold cocktail craving wasn't a one day thing either because I had another craving today. Yesterday I helped my mom pick her garden and it was overflowing with berries. Have you ever sat out in the sun picking fruit for hours? It's fun. You might get a sugar rush though if you're like me and lack self control when something tastes so good. One for me, one for my basket. Oh well, at least it was fruit and not a candy shop. That would be dangerous. I have an uncontrollable sweet tooth.

Today I was looking at all of the berries we'd picked and then I caught a glimpse of my ice cream maker (a recent addition and addiction of mine) and decided I needed to make margaritas. Half on the rocks. Half frozen. Like a margarita float. I've been wanting to make coconut milk ice cream in my ice cream maker, but a frozen coconut margarita sounded even better, so the ice cream will have to wait. With this heat wave in California right now and the Fourth of July just around the corner, these festive drinks are sure to be a hit!

Fourth of July Margaritas
Prep 15 min (plus 2+ hours to chill)
Serves 6


For the berry margarita:

  • 1 cup strawberries, chopped
  • 1 cup blueberries
  • 2 cups water
  • 2/3 cup honey or agave
  • 1 cup tequila
  • 1/4 cup Cointreau (optional)
  • 2/3 cup fresh squeezed lime juice

For the frozen coconut margarita:

  • 1 can full fat coconut milk
  • 1/2 cup fresh squeezed lime juice
  • 1/3 cup honey or agave
  • pinch of salt
  • 1/2 cup tequila
  • 2 tbsp Cointreau (optional)


For the berry margarita:

  1. Combine the strawberries, blueberries, water and honey (or agave) in a saucepan over medium heat. Bring to a simmer and cook for about 5 minutes, until the fruit begins to break down.
  2. Remove from heat and let cool completely
  3. Pour through a strainer to get rid of the chunks of fruit
  4. Stir in the tequila, Cointreau and fresh lime juice

For the frozen coconut margarita:

  1. Chill the bowl of your ice cream maker in the freezer overnight*
  2. Whisk together the coconut milk, lime juice and honey (or agave) and salt in a bowl and refrigerate for 2-4 hours
  3. Pour into your ice cream maker and run for 15-20 minutes
  4. Pour in the tequila and cointreau and run the machine for another 10 minutes
    *If you don't have an ice cream maker you can blend all of the ingredients with ice in a blender (they'll just be a little watered down). Or you can pour some of the coconut milk into an ice cube tray, freeze, and then blend with the rest of the ingredients.

To assemble:

  1. In the bottom of a glass add ice and sliced strawberries, pour the berry margarita over the ice and top with the frozen coconut margarita