To make the Strawberry Syrup, combine the frozen strawberries, Strawberry Balsamic Vinegar and water in a small pot over low/medium heat. Bring to a simmer and continue to cook on low for about 30 minutes until strawberries have broken down and mixture is thick. Remove from the stove, pour into a sealable container or glass jar and refrigerate until chilled.
To make the margaritas, add about a third cup of the strawberry syrup to a cocktail shaker (you be the judge according to how sweet you like your margaritas). Follow with the tequila, triple sec, lime juice and ice.
Shake margaritas well then pour into two glasses, rimmed with salt if you like.
Garnish cocktails with fresh strawberries and serve.
Recipe from Lucero Kitchen