- 2 pounds fresh strawberries, hulled and halved
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar, divided
- 1 (15-oz.) can unsalted chickpeas, undrained
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
- 6 cups ice
- 1 1/4 cups (10 oz.) silver tequila
- 2/3 cup fresh lime juice (from about 5 limes)
- 1/3 cup loosely packed fresh mint leaves, plus sprigs for garnish
- 3 tablespoons light agave nectar
- 1/2 cup fresh blueberries (optional)
- calories 175
- fat 0.4 g
- satfat 0.0 g
- monofat 0.1 g
- polyfat 0.2 g
- protein 1 g
- carbohydrate 24 g
- fiber 2 g
- cholesterol 0.0 mg
- iron 1 mg
- sodium 123 mg
- calcium 25 mg
- sugars 18 g
- Est. Added Sugars 12 g
How to Make It
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Place strawberry halves, salt, and 2 tablespoons sugar in a medium bowl; toss to coat. Spread strawberries in a single layer on prepared baking sheet. Bake at 375°F for 25 minutes. Let strawberries cool slightly, about 20 minutes.
Drain liquid from can of chickpeas into bowl of a heavy-duty stand mixer fitted with whisk attachment (reserve chickpeas for another use). Add vanilla and cream of tartar to chickpea liquid, and beat on medium-high speed, gradually adding remaining 2 tablespoons sugar, until soft peaks form, 6 to 8 minutes.
Transfer roasted strawberries and juice from pan to a high-powered blender. Add ice, tequila, lime juice, mint leaves, and agave nectar. Process on high speed until creamy, about 1 minute. Pour evenly into each of 8 glasses; top each with about 1/3 cup aquafaba whip.
If desired, thread blueberries onto each of 8 small skewers, and add to each glass with a mint sprig.