To Make Strawberry Syrup:

• In a small saucepan, set over medium-low heat, add the strawberries, sugar and water. Mix them up and cook for about 5-7 minutes, until softened. Transfer it to a food processor and pulse until smooth. Pour it through a strainer, discarding any pulp.

To Make a Batch Cocktail:

To Assemble the Strawberry Margarita:

• Add about 2 tablespoons of kosher salt to a small plate. Rub the rims of your glasses with a used lime wedge. And then dip the rim of the glasses in the salt. Fill up the glasses with salt and set aside.
• Pour the strawberry puree into a pitcher. Add in the tequila, cointreau or triple sec and lime juice. Transfer to the fridge until chilled about 1 hour.
• Right before serving, add in the ice. Fill up the glasses with ice and serve the margaritas.

To Make Two Margaritas:

• Add about 2 tablespoons of kosher salt to a small plate. Rub the rims of your glasses with a used lime wedge. And then dip the rim of the glasses in the salt. Fill up the glasses with salt and set aside.
• In a shaker (or in my case, a to-go mug), fill it up with a handful of ice, tequila, triple sec, fresh lime juice and about 2 ounces of strawberry syrup. Shake it up vigorously. And divide it amongst the glasses. Garnish with a strawberry or slice of lime.