Skip to main content

Strawberry Margarita Mocktail

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


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


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.


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


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.