Margaritas & Cream

A dessert-cocktail hybrid inspired by Schmuck in New York: a frozen strawberry-rhubarb sorbet is blended with lime juice and blanco tequila into a smooth margarita, then topped with a thick, over-whipped salted cream.

smart_display Published 2026-07-16 download Extracted 2026-07-19

20m Prep

10m Cook

30m Total

1 Servings

cocktail dessert-cocktail margarita tequila strawberry rhubarb blender-drink make-ahead

Ingredients

Margaritas & Cream

130 g strawberry rhubarb sorbet (frozen in cubes, from above)
15 ml lime juice (fresh squeezed (1/2 oz))
30 ml blanco tequila ((1 oz))
to top salted cream (from above)

Salted Cream

500 ml heavy cream
0.25 tsp salt (a generous pinch, Celtic sea salt preferred)

Strawberry Rhubarb Sorbet

500 ml strawberry puree (store-bought or homemade (blend strawberries with 1 tbsp lemon juice and 2 tbsp sugar until smooth))
150 g rhubarb (fresh (peeled) or frozen)
150 g sugar

Steps

Margaritas & Cream

1

Weigh out 130 g of the frozen strawberry-rhubarb sorbet cubes and add to a blender along with the lime juice and blanco tequila.

~2 min
2

Blend until smooth and pour into a serving glass.

~2 min
3

Spoon the salted cream generously on top and serve immediately.

~1 min

Salted Cream

1

Pour the heavy cream into a mixing bowl and add a generous pinch of salt.

Tip: A mineral-rich Celtic sea salt works especially well here.

~1 min
2

Whip the cream, starting slow and increasing speed, well past soft peaks until it becomes thick and dense like clotted cream, coming off the whisk in sheets rather than soft peaks.

Tip: Keep going past the point where it first looks whipped — the target texture is much thicker than standard whipped cream.

~5 min

Strawberry Rhubarb Sorbet

1

Add the strawberry puree to a pot along with the peeled fresh (or frozen) rhubarb.

Tip: Fresh rhubarb season is short (roughly April to mid-May), so frozen rhubarb works perfectly fine year-round.

~2 min
2

Heat over low to medium-low heat and bring to a light simmer until the rhubarb becomes soft and tender.

Tip: Be careful of hot liquid splattering when it's transferred to the blender.

~10 min
3

Transfer the softened rhubarb and puree to a blender. Add the sugar. Start blending on a low speed and gradually increase until fully smooth, with the sugar completely dissolved and no rhubarb chunks remaining.

Tip: Hot liquids can explode in a blender — start slow and build up speed gradually.

~5 min
4

Pour the mixture into an ice cube tray and freeze until solid, about 10 hours or overnight.

Tip: Freezing it hot actually produces better-formed cubes.

~600 min

Nutrition (per serving)

320

Calories

Protein

32g

Carbs

15g

Fat

Fiber

Cultural Context

This cocktail is adapted from a recipe served at Schmuck, an acclaimed bar in New York City opened by bartenders Moe Aljaff and Juliette Larrouy (formerly of Two Schmucks in Barcelona) that has been highly awarded since opening in 2025. It reframes the classic frozen blender drink by building it from a pre-made strawberry-rhubarb sorbet rather than blending fresh fruit and ice on the spot, giving a smoother, more concentrated result that plays on the boundary between a dessert and a drink.