Start by preparing your glassware while you gather all ingredients. Rub the rim of each glass with a lime wedge, then dip the wet rim into the Maldon sea salt flakes, rotating to create an even coating. Set the prepared glasses aside. This prep work ensures everything is ready when your drink is blended, so you can serve immediately while the texture is perfect.

Add the hulled and halved strawberries, tequila blanco, lime juice, wildflower honey, orange liqueur, and a pinch of fine sea salt to a blender. Blend on high speed until completely smooth, about 30-45 seconds. The blending emulsifies the ingredients and creates the signature frothy texture of a frozen margarita. I find that using fresh strawberries at room temperature blends more smoothly than cold ones, giving you better texture.

Let the blended mixture rest in the blender for about 3 minutes without the lid. This allows the foam that naturally forms during blending to rise to the surface and begin to settle. Using a spoon or spatula, gently skim off the excess foam from the top of the mixture. This step ensures a smoother, more refined drink in the glass rather than a bubbly, unstable texture.

Fill each salt-rimmed glass with ice cubes, packing them tightly so they support the drink. Pour the strawberry margarita mixture from the blender into each glass, filling to just below the rim. I like to add ice after pouring rather than before because it prevents the drink from diluting too quickly as you serve. Garnish each glass with a sprig of fresh mint and a lime wedge on the rim for both flavor and presentation.