BY GWEN KENNEALLY
For those with Mexican heritage, Cinco de Mayo is a holiday celebrating their country’s victory over France during the Battle of Puebla in 1862, but for the rest of us in Southern California it’s just a great excuse to throw a party and drink margaritas.
In these hot months I will often serve fresh fruit margaritas by the blender full. When I know that I am having guests I will clean and freeze strawberries in advance in order to make the most delicious Strawberry Margaritas. I buy tons of fruits and berries this time of year and just before they turn, I store them in Ziploc bags. Last weekend I made strawberry, mango and pineapple margaritas which my guests said were the best ever. ! You can make a feast (or order in) or you can simply serve with chips, salsa and guacamole. Ole’!
Frozen Fruit Margaritas
4 cups frozen fruit
1-2 cups tequila gold
½ cup triple sec
1-cup margarita mix or orange juice
2 cups ice
Fill a blender with fruit and add tequila, triple sec and margarita mix. Blend for 30 seconds. Add the ice and blend until smooth. You can add a little more ice or margarita mix until you get your desired consistency. You can serve with salt-rimmed glasses or not.
Serves 6-8
About Karen Young
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