We're always a sucker for a good margarita. Now we've found our favorite way to spike it: with a scoop of our Strawberry Coconut Water Sherbet vegan ice cream. Blended with rosé wine and lime juice and zest, it's the perfect fruity, slightly tart spring cocktail.
Rosé Sherbet Margarita
1 ounce tequila
1 ounce freshly squeezed lime juice
2 teaspoons lime zest, divided
1½ ounce simple syrup (equal parts sugar and water)
3 ounces rosé
1 scoop Strawberry Coconut Water Sherbet (v)
1 tablespoon coarse salt
- In a blender, combine tequila, lime juice, half the zest, simple syrup, rosé, and ice cream. Blend until smooth. Add ice, ¼ cup at a time, until you reach your desired consistency.
- Stir together salt and remaining lime zest. Run juiced lime around rim of glass, then dip in salt mixture.
- Pour in margarita and serve.