The Best Fresh Strawberry Margaritas
from http://www.cooksillustrated.com/

Also see Cook's Illustrated regular Margarita recipe, an excellent recipe.

[To salt the rim of the glass: Run a wedge of lime wedge around the rim of a highball glass. Dip the moistened rim in kosher salt that has been sprinkled on a small plate.

Add all the ice to the blender for frozen margaritas]

1 cup fresh strawberries
1/2 cup lime juice from 2 to 3 medium limes [more like 4 limes]
1/2 cup lemon juice from 2 to 3 medium lemons
1/4 cup superfine sugar*
pinch table salt

2 cups crushed ice
1 cup 100 percent agave tequila, preferably Reposado [note: 750ml = 3.17 cups]
1/2 cup Triple Sec [note: 750ml = 3.17 cups]
1/2 cup strawberry liqueur

FG note: if you don't want to strain the strawberry seeds out, you can put everything into the blender at once.

1. Puree strawberries, lime juice, lemon juice, sugar, and salt in workbowl of food processor fitted with steel blade until smooth.

2. Strain mixture into pitcher or cocktail shaker [to remove seeds, if desired]

3. Divide 1 cup crushed ice between 4 or 6 margarita or double old-fashioned glasses. Add tequila, Triple Sec, strawberry liqueur and remaining crushed ice; stir or shake until thoroughly combined and chilled, 20 to 60 seconds Strain into ice-filled glasses; serve immediately.

Makes about 1 quart [including ice], serving 4 to 6

Makes 4 to 6 servings

*Superfine sugar, also known as caster sugar, is white sugar that has been ground to a very fine grain. Because of its small grains superfine sugar dissolves more quickly than other types of sugar, so it is frequently used in cocktail recipes and in candy and pastry recipes where large grains of sugar are undesirable--for instance, in meringue or mousse recipes. If you cannot find superfine sugar, you can easily make your own superfine sugar using just a food processor and granulated sugar.