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Strawberry Basil Margaritas makes 1 pitcher, or about 8 servings
1 can (12 ounces) frozen limeade concentrate10 strawberries (or 12 if you’re using smaller ones from the farmer’s market or your backyard.)8 basil leaves2 to 2 1/2 cups tequila (gold or silver)
Empty the limeade concentrate into a pitcher. Add 2 1/2 cans of water and 1 1/2 (18 ounces, or 2 1/4 cups) cans of tequila (or a bit less, if you don’t want your drinks to be quite as strong).
Hull the strawberries, slice lengthwise, and add to the pitcher. Crumple the basil a little in your hands (this will help the basil flavor release into the drink) and add it to the pitcher, too. Place the pitcher, covered, in the fridge overnight, or for at least four hours.
When you remove the pitcher from the fridge, your margaritas will be a lovely pale pink color. Now all you have to do is serve them and wait for the compliments to pour in.

Strawberry Basil Margaritas makes 1 pitcher, or about 8 servings

1 can (12 ounces) frozen limeade concentrate
10 strawberries (or 12 if you’re using smaller ones from the farmer’s market or your backyard.)
8 basil leaves
2 to 2 1/2 cups tequila (gold or silver)

Empty the limeade concentrate into a pitcher. Add 2 1/2 cans of water and 1 1/2 (18 ounces, or 2 1/4 cups) cans of tequila (or a bit less, if you don’t want your drinks to be quite as strong).

Hull the strawberries, slice lengthwise, and add to the pitcher. Crumple the basil a little in your hands (this will help the basil flavor release into the drink) and add it to the pitcher, too. Place the pitcher, covered, in the fridge overnight, or for at least four hours.

When you remove the pitcher from the fridge, your margaritas will be a lovely pale pink color. Now all you have to do is serve them and wait for the compliments to pour in.