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This Strawberry Frose Margarita is the best of both worlds. Sweet strawberries are blended with rose wine, tequila, lime juice, and orange liquor for a frozen cocktail that’s so refreshing and delicious, that it will be impossible not to make it over and over again this summer.

tequila, cointreau, lime juice, strawberry popsicle in a blender for strawberry frose margarita

What is Frose??

Basically, frose is frozen rose. A slushy made out of rose wine, ice, and sometimes strawberries. It became super popular in 2018 for its simplicity and its pretty pink color. For this recipe, I chose to make the ultimate combination of frose and strawberry margaritas.

strawberry frose margarita mix just blended

It was actually my husband’s idea, but I wasn’t really convinced at first. I love tequila, so the thought of mixing it with rose kind of freaked me out. I was wrong!! I admit it. This is now my favorite margarita of all time. If this doesn’t make you break out into a happy dance I don’t know what will.

Margarita Week

Another year, another margarita week over at Hola Jalapeño! I know I’ve mentioned this before, but I will say it again, I’m a total margarita snob. I can’t stand sickly sweet, sour mix, fake margaritas, or crazy combination barely a margarita drinks.

salt rimmed margarita glass filled with crushed ice on top of a colorful napkink

This is my third year participating in margarita week, and it has definitely changed my perspective on what a margarita is. Even though I still love a classic margarita, there are some amazing flavor combinations you can do, and still make an excellent drink like this guava lime margarita, spicy raspberry jalapeño margarita, vanilla and piloncillo margarita, or this rhubarb citrus margarita.

strawberry frose margarita poured over margarita glass with ice

You can find my previous entries for Margarita week here:

Pineapple-Chile Margarita

Frozen Prickly Pear Margarita

Spicy Hibiscus Ice Margarita

Strawberry frose margarita in a salt rimmed margarita glass decorated with a lime slice

The Recipe: Strawberry Frose Margarita

  • When choosing your rose for this recipe choose the one you like to drink. I like my rose on the dry side, but if you prefer sweet rose use that instead.
  • I highly recommend Corralejo Tequila (reposado) for this. It’s my favorite for margaritas.
  • I made this recipe two ways, both ways are delicious. You can either process everything in the blender, the margarita will be like a slushy, or you can crush the ice with the blender or with a bag and mallet then pour the chilled margarita over it.
  • I used a salt rim, but a sugar rim would work as well.
  • I used a strawberry paleta (popsicle) instead of fresh berries, and I was very happy with the result. I totally forgot to buy the strawberries and I had paletas in the freezer!

Strawberry frose margarita in a salt rimmed margarita glass decorated with a lime slice

Strawberry frose margarita in a salt rimmed margarita glass decorated with a lime slice

Strawberry Frose Margarita

This Strawberry Frose Margarita is the best of both worlds. Sweet strawberries are blended with rose wine, tequila, lime juice, and orange liquor for a frozen cocktail that’s so refreshing and delicious, that it will be impossible not to make it over and over again this summer.
4 from 4 votes
Print Pin Rate
Course: Drinks
Cuisine: Mexican
Keyword: frose, margarita, strawberry cocktail
Total Time: 10 minutes
Servings: 1 Large Margarita
Calories: 235kcal
Author: Dora S.

Ingredients

  • 1 oz Corralejo tequila
  • 1.5 oz Your favorite Rose wine, chilled
  • 1 oz Fresh lime juice
  • 1 oz Cointreau
  • 1 Strawberry popsicle (made with real fruit)
  • 2 cups Ice

Instructions

  • Remove the popsicle from the popsicle stick and cut into 3 pieces. Place in the blender with the tequila, rose, lime juice, Cointreau, and ice. Process until smooth, like a slushy.
  • Pour into a salt-rimmed glass, and garnish with a slice of lime or strawberry.

Notes

• When choosing your rose for this recipe choose one you like to drink. I like my rose on the dry side, but if you prefer sweet rose use that instead.
• I used a salt rim, but a sugar rim would work as well.

Nutrition

Calories: 235kcal | Carbohydrates: 12g | Sodium: 6mg | Potassium: 42mg | Sugar: 19g | Vitamin C: 8.5mg

This frozen prickly pear margarita is made with fresh prickly pear, lime juice, Cointreau, and tequila. It is refreshing, slightly sweet, and a beautiful bright pink color.Prickly pear fruit is native to Mexico and South America, but it can be found in France, Italy, Spain, Portugal, Egypt, and parts of the Middle East. It is known for its thick spiny skin and soft, sweet, & watery interior. There are many varieties, but the most well known are green, red, yellow, brown and pink.

red prickly pear used for prickly pear margaritas

red prickly pear used for prickly pear margaritas

It’s the perfect summer fruit, it tastes like a weird combination of pear, cucumber, watermelon and pineapple. It has only one monstrous defect, besides the tiny spines that line its exterior, the flesh of the fruit is riddled with seeds. It is commonly used to make drinks, candy, or jelly.

red prickly pear used for prickly pear margaritas

You can find them at your local Mexican or Hispanic market. They are in season from early spring to late fall. To prepare them, use a paring knife to cut off both ends of the fruit and make a 1/4 of an inch deep cut lengthwise. Please, please, please wear gloves when working with this fruit.

red prickly pear used for prickly pear margaritas

Even though you can find them without the large spines at the store, the tiny and almost hair like spines remain and can get lodged in your flesh. They truly are tiny! Place your finger in between the flesh and the outer skin and simply pull back, the outer layer should come off easily. You can store them in your refrigerator for up to a week or at room temperature if you are going to eat them in one or two days.

red prickly pear used for prickly pear margaritas

Peeled prickly pears in a blender

Have I mentioned I love tequila? I know some of you must be fighting back your gag reflex just thinking about tequila, but not me. Tequila and I go way back, but that’s another story, preferably one told while drinking tequila. After you try this prickly pear margarita you might reconsider your aversion to tequila, at least I hope you do.

Prickly pear juice being strained

 

As far as tequila goes, we usually drink Corralejo, Don Juilo, or Clase Azul, but this time we used Cazadores which is a great option for those who don’t want to spend a lot of money. As for margaritas, I’m happy to see more bars have stopped using sour mix and creating their own flavored syrups and liquors. Did you know, margaritas in Mexico are made with lime juice, tequila, and triple sec or Cointreau? That’s it! Even if this is your first time using prickly pear, you are going to love this margarita.

This recipe for frozen prickly pear margarita is the perfect drink to cool down. The combination of tequila prickly pear fruit, and orange liqueur is irresistible

The Recipe: Prickly Pear Margarita

  • You can add agave syrup to sweeten the margarita if you prefer your margaritas on the sweet side.
  • You can also use green prickly pear.
  • Enjoy!!

Frozen prickly pear margarita in large margarita glass

This recipe for frozen prickly pear margarita is the perfect drink to cool down. The combination of tequila prickly pear fruit, and orange liqueur is irresistible

Frozen Prickly Pear Margarita

Frozen Prickly pear margarita, a refreshing way to cool down this summer. 
4.25 from 4 votes
Print Pin Rate
Course: Drinks
Cuisine: Mexican
Keyword: frozen, margarita, prickly pear
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 2 Large Margaritas
Calories: 483kcal
Author: Dora Stone

Ingredients

  • 4 Red prickly pears, peeled
  • ¾ cup Tequila, reposado
  • ½ cup Cointreau,
  • ¼ cup + 1 tbsp. Lime juice, fresh
  • 2 cups Ice As Needed

Instructions

  • Blend prickly pears on low for 60 seconds. Then blend on high for 30 seconds. Strain. Set liquid aside.
  • Pour tequila, Cointreau, lime juice, and prickly pear juice in blender. Add ice and blend on high.
  • Serve in two salt rimmed glasses.

Video

Notes

If you would like to sweeten this margarita add 1/4 cup of agave nectar. Start with two cups of ice, but add as much as you need.

Nutrition

Serving: 2margaritas | Calories: 483kcal | Carbohydrates: 76g | Protein: 1g | Sodium: 10mg | Potassium: 473mg | Fiber: 11g | Sugar: 54g | Vitamin A: 90IU | Vitamin C: 26.4mg | Calcium: 37mg | Iron: 0.6mg

 

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This might be the best paleta recipe I’ve ever made, and it’s a boozy popsicle! This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. Just thinking about it makes my mouth water. I’m excited to be participating once again in Lola’s Cocina Paleta Week. Head on over there to find all kinds of paleta recipe to cool down this summer.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

They’re inspired by the famous watermelon paleta shot, which is a very popular drink along the border of US-Mexico. The shot itself is supposed to mimic the Mexican spicy watermelon lollipop candy. So I’ve taken this concept and turned it into a deliciously spicy watermelon popsicle.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

This is the first time I’ve ever tried to make a boozy popsicle, but with this heat it sounds like the perfect solution to a stressful and hot day. They would also be perfect for an adult pool party or a day at the beach, but be sure to label them as adult popsicles otherwise your little ones might get a tummy ache.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

We recently had our baby boy’s first birthday party and I gave some of our guest this watermelon paleta shot to try and they loved it. I hardly tasted the tequila in there, but they assured me that they definitely felt it.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

I always try to come up with new paleta recipes in the summer. It’s so easy with my handy paleta mold, and whatever fresh fruit I have on hand. I also refer to Fanny Gerson’s book Paletas. Even though it’s not a vegan cookbook, a lot of the recipes are vegan or easily adaptable.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

So far we’ve made strawberry, coconut, corn, Mexican chocolate, banana-pecan, cucumber-chile, and mango-chile paletas. I’m excited to make these over and over again for the rest of the summer.

The Recipe: Watermelon Paleta Shot

  • I used my favorite Corralejo Tequila, but you can use any tequila you want.
  • We prefer Tajin chile powder for these.
  • Because of the alcohol it is best to freeze these overnight.
  • If your watermelon is super sweet, you can reduce the amount of sugar.
  • Enjoy!
This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

Watermelon Paleta Shot

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Mexican
Keyword: paleta shot, watermelon paleta, watermelon popsicle
Prep Time: 15 minutes
1 day
Servings: 10 paletas
Calories: 99kcal
Author: Dora S.

Ingredients

  • 4 cups Diced watermelon, seedless
  • ½ cup Tequila, (Corralejo reposado)
  • 3 tbsp. Lime juice, fresh
  • ½ cup Sugar or sweetener of your choice
  • 10 tsp. Tajin chile powder

Instructions

  • Place the watermelon, tequila, lime juice, and sugar in the blender and process until smooth.
  • Place 1 tsp. of chile powder at the bottom of each popsicle mold.
  • Pour in watermelon mixture into molds, snap on lids, insert popsicle sticks, and freeze overnight.

Notes

If tequila isn’t really your thing or you want these to be less alcoholic use only 1/3 of a cup of tequila. I used my favorite Corralejo Tequila, but you can use any tequila you want. We prefer Tajin chile powder for these. If your watermelon is super sweet, you can reduce the amount of sugar.

Nutrition

Serving: 1Paleta | Calories: 99kcal | Carbohydrates: 17g | Protein: 1g | Sodium: 81mg | Potassium: 169mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1805IU | Vitamin C: 6.3mg | Calcium: 21mg | Iron: 1mg
Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

I love a good margarita! This spicy hibiscus ice margarita is the perfect combination of tart, sweet, and spicy. Plus you can’t go wrong with tequila. I’m happy to be a part of Hola Jalapeño’s margarita week again this  year, and I can’t wait to try all the delicious and creative margaritas.

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!

Last year I shared my pineapple-chile margarita which is one of my favorites. I decided to ask my husband for help, since he is the cocktail expert in our house. We played around with the idea of reshooting some of my old margarita posts (they really need new pictures), but I really wanted to do something different, and he suggested we incorporate flavored ice. He actually developed this recipe for his job, so all I had to do was adapt it for home use. This turned out to be more difficult than it sounds because apparently he doesn’t measure anything, he just improvises. After a couple of deliciously failed attempts at recreating his drink I finally did it.

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!

I did have to buy a colossal ice cube tray . I tried the recipe with regular ice cubes, and even though it did work, the giant ice cubes worked much better. To make the hibiscus ice, I steeped dried hibiscus flowers in hot water for 20 min. then added some sugar, and chile piquín. I then strained the liquid, and used this to make the ice. Once the ice was frozen I made a classic margarita and poured it over the hibiscus ice. As the hibiscus ice melts, it infuses the classic margarita with a sweet and tart hibiscus flavor.

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!

The Recipe: Spicy Hibiscus Ice Margarita

  • If you can’t find chile piquín at your local Mexican market, you can use tajín
  • Use a whiskey glass to serve the margarita, so the ice fits.
  • Shake the classic margarita with ice in a tumbler, before pouring it over the hibiscus ice.
  • My favorite tequila for margaritas is Corralejo reposado.
  • Enjoy!

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!

Spicy Hibiscus Ice Margarita

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!
5 from 1 vote
Print Pin Rate
Course: Drinks
Cuisine: Mexican
freeze time: 1 day
Total Time: 15 minutes
Servings: 2 people
Author: Dora S.

Ingredients

Hibiscus Ice:

  • 1 cup Dried hibiscus flowers
  • 4 cups Water
  • 1/2 cup Sugar
  • 1 tsp. Chile piquín powder

Classic Margarita:

  • 8 oz. Corralejo Tequila, reposado
  • 2 oz. Cointreau
  • 2 oz. Lime juice, fresh
  • 1 tbsp. Coarse salt

Equipment:

  • 1 Jumbo ice cube tray

Instructions

Hibiscus Ice:

  • Combine water, sugar, and hibiscus flowers in a large pot and bring to a simmer. Once it simmers, remove from heat and let steep for 20 minutes. Strain and add 1 tsp. of chile piquín. Let cool.
  • Pour hibiscus mixture into jumbo ice tray and freeze overnight.

Classic Margarita:

  • Run a lime wedge around the edges of two whiskey (rocks) glasses, and dip them on the salt. Set aside.
  • In a cocktail shaker combine tequila, Cointreau, and lime juice. Fill the shaker with ice and shake until completely chilled.

All together:

  • Unmold 4 jumbo ice cubes, and place in the prepared glasses. Pour classic margarita over the hibiscus ice and serve.

Notes

If you can't find chile piquín at your local Mexican market, you can use Tajín. Use a whiskey glass to serve the margarita, so the ice fits.

Hola! I am Jeni from the blog Thyme & Love and I am so excited to be writing a guest post here on Dora’s Table! Before I share my recipe for these delicious and easy Vegan Tequila Truffles, I thought that I would give a little background about myself and my recipe inspiration.

These Vegan Tequila Truffles are rich, creamy, chocolaty and simple. They are easy to make and perfect for the holiday season.

I first discovered authentic Mexican food when I started dating my Husband Hector, who is from Mexico City. I immediately feel in love with the cuisine and culture of Mexico. I grew up in the Midwest and ate a pretty typical American diet. There wasn’t much variety and we never had true authentic Mexican food. I learned a few recipes and the basics of Mexican cuisine from Hector’s Mom Adela. Since I was already Vegan when I met Hector I began to research Mexican recipes that were naturally Vegan or that could easily be made Vegan.

 

These Vegan Tequila Truffles are rich, creamy, chocolaty and simple. They are easy to make and perfect for the holiday season.

I love traveling to Mexico as much as I can, especially to Mexico City. It is the first place that I visited in Mexico and it holds a special place in my heart. After Hector and I got married, we decided to move to Mexico City for awhile. It was one of the greatest experience of my life. On my blog, you’ll find that many of my recipes are inspired by Mexico.

Now, let’s talk about these Vegan Tequila Truffles. When Dora asked me to share a holiday recipe with you, I immediately knew that I wanted to share a Mexican inspired truffle recipe. Truffles are easy to make and perfect for the holiday season.

These Vegan Tequila Truffles are rich, creamy, chocolaty and simple. They are easy to make and perfect for the holiday season.

The Recipe: Vegan Tequila Truffles

The truffles start by melting dark chocolate in warmed coconut milk. You want to look for chocolate that is at least 70% cacao. After most of the chocolate has melted, the rich ganache is infused with Mexican vanilla and tequila. It is completely optional but for a little kick add chili powder to the ganache. I like to use guajillo chili powder.

After chilling the fridge for a few hours, the truffles are rolled into balls and then coated in cocoa powder.

You’ll find these Vegan Tequila Truffles to be rich, creamy, chocolaty and simple.

These Vegan Tequila Truffles are rich, creamy, chocolaty and simple. They are easy to make and perfect for the holiday season.

Vegan Tequila Truffles

5 from 1 vote
Print Pin Rate
Prep Time: 2 hours
Cook Time: 5 minutes
Total Time: 2 hours 5 minutes
Author: Jeni Hernandez

Ingredients

  • 1/2 cup Coconut milk, full fat
  • 12 oz. Vegan Dark Chocolate at least 70% Cacao, finely chopped
  • 1 pinch Sea Salt
  • 1/2 tsp. Mexican Vanilla Extract
  • 2 tbsp. Tequila
  • ¼-½ tsp. Chili Powder, optional
  • 1/4 cup Cocoa powder, for dusting

Instructions

  • In a medium saucepan heat the the coconut milk over medium heat. When the milk comes to a low boil add the chopped chocolate and continually stir until about ¾ of the chocolate has melted. Turn off the heat and add the pinch of salt, vanilla, tequila and chili powder if using. Keep stirring until all of the chocolate has melted. 
  • Pour the chocolate into a loaf pan or shallow dish. Refrigerate for 2 hours, or until the chocolate is almost solid. If the chocolate is still wet in some spots continue chilling until firm. 
  • Once the chocolate is chilled and firm, prepare a dish with the cocoa powder for rolling. Use a tablespoon sized scoop to scoop out small balls; I like to use a cookie scoop. Scoop out the tablespoon size balls then gently use your hands to roll into a round ball shape. Toss in cocoa powder to coat and shake off the excess. Transfer to a cookie sheet or pan lined with wax paper. Continue until all the chocolate has been scooped out. Depending on the size of the scoop, you should get about 14-16 truffles. 
  • Enjoy the truffles right away or store in a tightly covered container in the fridge. Let the truffles come up to room temperature before serving, about 10-15 minutes. 

Notes

It is completely optional but for a little kick add chili powder to the ganache. I like to use guajillo chili powder.

I love tequila!! I really do, and I hate the negative reputation is has in this country. I’ve been drinking tequila since I was 15 yrs old, with adult supervision of course. My parents decided it was best to teach me how to drink tequila properly, before I turned 18 and went out into the world. I never got drunk off of it, at least not until college, which I totally blame on you eager American college kids. I’ll spare you the drunk college stories for fear of embarrassing myself and others involved. Needless to say, I almost gave up tequila. Thankfully my mom started sending me bottles of sangrita to chase my tequila with, which reminded me that tequila, good tequila, is meant to be sipped and enjoyed. Sangrita is the best tequila chaser you’ll find. It is a combination of hot chiles, orange juice, onion, tomato juice, and just a touch of sugar. You can buy it pre-made, I recommend Viuda de Sanchez, or you can make it yourself.

The best sangrita recipe is spicy, sweet, and savory. It is the best chaser to any tequila. A vegan recipe.

Now, let me introduce you to the many wonderful ways in which Mexicans drink their tequila. First there’s the “bandera” or flag, it consists of 3 shots, one of lime juice, one of tequila, and one of sangrita. It is meant to be sipped but can also be shot. It’s called a flag because of the colors reflect those of the Mexican flag: green, white, and red. The shot glasses are not your regular shot glasses either. They are known as “caballitos” or little horses. If you would like to know why, you can visit the Mexican Academy of Tequila for some interesting facts. All you really need to know is that while a regular shot glass fits one fluid ounce of liquor, the “caballito” fits one and a half. Another way to drink tequila is with lime and salt, lick the space between your thumb and your forefinger, add some salt, lick salt, take shot, and suck on a lime. Please don’t call it training wheels, it drives me crazy, yes it’s supposed to lessen the harshness of the alcohol, but tequila shouldn’t be harsh. Surprised? This leads me to the final way of drinking tequila, which is, served in a snifter and sipped.

The best sangrita recipe is spicy, sweet, and savory. It is the best chaser to any tequila. A vegan recipe.

All of these ways of drinking tequila would be greatly improved if you invest in a good tequila. Try Corralejo or Don Julio Blanco for margaritas, the “bandera”, and the salt-shot-lime version, or for any other mixed drink. Don Julio (my lover), also comes in Reposado, Anejo, and 1942. Don Julio 1942 is for sipping, and while quite expensive you should definitely try it t least once. If you’re looking for a surprisingly smooth tequila try Clase Azul, plus it comes in a really unique bottle. I hope this helps and maybe persuades you to try tequila one more time before vowing never to touch it again.

The Recipe: The Best Sangrita Recipe

Sangrita

5 from 1 vote
Print Pin Rate
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 1 quart
Author: Dora Stone

Ingredients

  • 2 cups Tomato juice
  • 1 1/2 cups Orange juice, fresh
  • 1/2 cup Lime juice, fresh
  • 2 tsp, Onion white, large, minced
  • 1 tsp. Worcestershire Sauce, vegan
  • 4 tsp. Valentina, Mexican hot sauce

Instructions

  • In a large bowl, combine all ingredients, whisk them together, and season.
  • Refrigerate.

Notes

Serve cold. The quality of the sangrita depends on the quality of the tomato juice, so get a good one.