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Strawberry Rhubarb Margaritas with Mint Lime Ice

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Margaritas! Just saying the word sounds like a party, and as of late this drink has endeared itself to a special place in my heart. It’s more than just a drink to me; it’s a festive feeling, like camaraderie + celebration. Amirite? We have a little place up the road that serves killer margaritas and chips + salsa, and it’s become my default. Girl’s night? Margaritas. Graduated? Margaritas. Made it to Friday? Margaritas.

This strawberry rhubarb margarita with mint lime ice is a little toast to spring, using seasonal produce that is starting to pop here in Indiana. It’s also inspired by a recent trip to California for a retreat with some fellow bloggers, where I was greeted by a Meyer lemon margarita upon arrival. It was the ultimate gesture of hospitality, in my mind! A bit more on the weekend’s adventures is included below, along with this recipe. The tart rhubarb is a perfect foil to the sweet strawberry, and we’ve added a little flair: mint lime ice cubes! Mint leaves frozen inside give the cubes a fun vibe, and when they melt, they only add to the zesty lime flavor instead of watering down the drink. It’s a lovely drink for your next festive occasion; let us know if you give it a try.

Serves: 4
WHAT YOU NEED
  • 5 limes
  • 1 handful mint leaves
  • 2 cups rhubarb, chopped
  • 1 cup strawberries, chopped
  • ½ cup sugar
  • 8 ounces tequila
  • Orange bitters
  • Salt, for serving
WHAT TO DO
  1. For the ice, mix together 1 cup water, juice from 1 lime (3 tablespoons), and lime zest. Pour into ice cube tray. Float a few mint leaves in each cube and freeze.
  2. Clean and roughly chop the rhubarb and strawberries. In a saucepan combine 1 cup water, sugar, strawberries, rhubarb, and 1 pinch kosher salt. Simmer until the rhubarb breaks down, about 10 minutes, stirring occasionally. Strain and cool. Measure out 1 ½ cups (if the syrup is not quite 1 ½ cups, add a bit of water.)
  3. For each margarita, stir 3 ounces syrup, 3 ounces tequila (to taste), 1 ounce lime juice, and a few dashes of orange bitters. Serve in a salt-rimmed glass over ice.

Speaking of drinks and occasions, below are some snapshots from my recent California getaway. And when I say my getaway, I do mean it: this was my first time in quite a while travelling without my trusty other half by my side. Eat Sea Retreat was a weekend to network and learn from fellow women bloggers, as well as eat, drink, and soak up the California sun. (If you’re wondering, Alex was jealous. Very jealous.) The event was hosted at a resort called Terranea, just outside LA. It was truly a little slice of heaven; the scenery was breathtaking and the hospitality impeccable. If you’re looking for a relaxing and peaceful resort getaway, this is your place.

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This Meyer lemon margarita started off my California getaway, made with lemon from the tree outside our villa, no less. (What? On point, California.)

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My happy place. California reminds me of the Amalfi Coast, which brought out all the nostalgic feelings.

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One of my favorite experiences was a tour of resort’s gardens by Executive Chef Bernard Ibarra (who hails from Spain, my other favorite place on this globe). He showed us around the olive groves, vineyards, and gardens where he grows everything from herbs to artichokes. Such a different climate and growing environment from the landlocked Midwest!

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Terranea also harvests their own sea salt. I was fortunate to bring back a few flavors: classic, rosemary, and smoked.

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We had some delightful meals at the Terranea restaurants, but some of my favorite meals were made in the kitchen at our villa. I tried Organic Valley grassfed yogurt for the first time and was incredibly impressed; the only way I can describe the flavor is that it tasted of nature. I added some berries, granola, coconut and honeycomb and it was a serious taste treat.

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We also had a huge salad bar with Earthbound Farm Organic greens and veggies from the local farmer’s market. My plate was Mediterranean-inspired; greens, tomato and feta with a tasty creamy lemon avocado vinaigrette.

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We also had a fun kombucha demo with Health-Ade Kombucha, (which I failed to get a good photo of). It reminded me that we’re out of practice on our kombucha recipe, and I resolved to start making it again. (Anyone out there a kombucha fan?)

And one of the best parts of the experience was the camaraderie. To laugh, cry, support, and break bread with such inspiring women was a highlight I’ll always treasure. (From L to R, Country Cleaver,The Faux Martha, me, Eating Made Easy, Edible Perspective, Heartbeet Kitchen, Climbing Grier Mountain, and Her Heartland Soul.)

Eat-Sea-Retreat-GirlsProcessed with VSCOThis visit was made possible by sponsors Terranea Resort, Organic Valley, Earthbound Farm, and Health-Ade Kombucha, and organized by the amazing Amelia of Eating Made Easy. 

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