Our local strawberry crop ended in March, but I pureed the last flat of the lush, ripe berries I bought. I simply washed, hulled and threw them in the blender for a few seconds, and then stockpiled the puree in several Ziplock bags in my freezer. They take up less freezer space this way and are handy for sauces and drinks.
In the cabinet above the refrigerator is a bottle of tequila I purchased but never opened back in August. On Mother's Day, as the outside temps pushed 90 degrees, previewing Florida's four-month summer inferno, I thought "What better excuse for strawberry margaritas?"