INGREDIENTS:

Roasted Strawberries:

1 pint organic strawberries, stems removed

Strawberry Salt:

1/4 cup freeze dried strawberries

1/4 cup coarse sea salt

Margarita:

2 tablespoons roasted strawberry puree

1 ounce coconut tequila

1 ounce cointreau

1 ounce fresh lime juice

1 ounce coconut water

2-inch piece fresh ginger, peeled and chopped

Ice

Lime wedge

INSTRUCTIONS:

Prepare roasted strawberry puree by preheating the oven to 350ºF. Slice strawberries in half and place on a baking pan. Bake 25-30 minutes. Cool completely, then transfer to a blend and puree until smooth.

To make the strawberry salt, grate the freeze dried strawberries through a fine mesh sieve and combine with salt in a shallow bowl or plate.

Combine all margarita ingredients in a cocktail shaker with ice. Shake shake shake.

Double strain with a fine sieve to remove any strawberry seeds.

Coat the rim of a glass with a lime and dip into strawberry salt. Pour in margarita and enjoy!