Roasted Strawberry Margarita with Aquafaba Whip

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I can’t decide whether this, fruity, boozy next-level margarita should be called sweet or savory. It definitely blurs the line, because it lies smack dab in the middle. It definitely is not sweet, but you can make it so by adding more agave.

It is a winsome warm weather drink and will be the star of any summer soiree, patio party or cookout.

Roasting peak-season strawberries intensifies their sweetness and elevates the flavor. This recipe comes from Cooking Light and they roast the berries on a rimmed baking sheet lined with parchment. I found that lining the sheet with foil is an easier way to do it.

Aquafaba, the viscous fluid from canned chickpeas that you normally rinse down the drain, has become the silver bullet to making plant-based whipped topping. The wonder ingredient has soared in popularity among the vegan culinary community. With results just as light and fluffy as traditional whipped topping, a generous dollop added to your frozen adult beverage only sweetens the deal.

About serving:
The recipe yields about 48 oz. Although I’ve photographed it in a tall glass, because it is thick and kinda rich, I prefer serving it in martini or wine glasses with a dollop of Aquafaba on the top. You can then refill the glasses, as needed. Four good drinkers will easily polish off one recipe of this deceivingly boozy drink.

Bottoms up!

Put halved berries on foil-lined rimmed baking sheet.

Put halved berries on foil-lined rimmed baking sheet.

After baking for 25 minutes they will be soft and exude some juices.

After baking for 25 minutes they will be soft and exude some juices.

I can process the entire recipe in my standard blender.

I can process the entire recipe in my standard blender.


2 pounds fresh strawberries, hulled and halved
1/2 teaspoon kosher salt
2 tablespoons + 2 tablespoons granulated sugar, divided
1 (15-oz.) can unsalted chickpeas, undrained
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
6 cups ice
1 1/4 cups (10 oz.) silver tequila
2/3 cup fresh lime juice (from about 5 limes)
1/3 cup loosely packed fresh mint leaves, plus sprigs for garnish
3 tablespoons light agave nectar
1/2 cup fresh blueberries (optional)

1. Preheat oven to 375°F. Line a rimmed baking sheet with foil or parchment paper. Place strawberry in pan, sprinkle with salt and 2 tablespoons sugar and toss to coat. Spread strawberries in a single layer.. Bake for 25 minutes. Let strawberries cool slightly, about 20 minutes.

2. Drain liquid from can of chickpeas into bowl of a heavy-duty stand mixer fitted with whisk attachment (reserve chickpeas for another use). Add vanilla and cream of tartar to chickpea liquid, and beat on medium-high speed, gradually adding remaining 2 tablespoons sugar, until soft peaks form, 6 to 8 minutes.

3. Transfer roasted strawberries and juice from pan to a high-powered blender. Add ice, tequila, lime juice, mint leaves, and agave nectar. Process on high speed until creamy, about 1 minute. Pour evenly into each of 8 glasses; top each with about 1/3 cup aquafaba whip.

Makes about 48 ounces.

Adapted from Cooking Light.

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