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Strawberry Margarita Mocktail

Sweet and sour, with plenty of fresh fruit, this mocktail works great for all ages.
Strawberry_Margarita_Mocktail

Ingredients:

32 oz. Ready-Set-Serve Margarita Mix
2 cups Markon First Crop Strawberries, chopped
16 oz. club soda
Lime wedges, garnish
Coarse salt, garnish

Instructions:

puree the margarita mix and fresh strawberries; stir in club soda.
Serve in margarita glasses that have been dipped in salt and garnished with fresh lime wedges.
For a frozen version, substitute the club soda with 6 cups of crushed ice. Puree all until mixture is the consistency of a frozen drink; serve.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.