1. Make the Mint Simple Syrup:

• In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
• Once boiling, remove the saucepan from the heat. Stir in the fresh mint leaves.
• Let the mint steep in the syrup until it cools completely (at least 30 minutes).
• Strain the syrup through a fine-mesh strainer, pressing gently on the mint leaves. Discard the mint leaves. Store the syrup in an airtight container in the refrigerator for up to 2 weeks.

2. Make the Strawberry Purée:

• Add the halved strawberries (stems removed) to a blender.
• Blend until completely smooth.
• Strain the puree through a fine-mesh strainer into a bowl or jar, using a spoon or spatula to help push the juice through. Discard the seeds/solids left in the strainer. Store leftover puree in the refrigerator for a few days.

3. Prepare the Margarita Glass:

• Pour coarse margarita salt onto a small plate.
• Rub a lime wedge around the rim of your margarita or coupe glass to moisten it.
• Dip the moistened rim into the salt, rotating the glass to coat evenly.
• Fill the prepared glass with crushed ice or regular ice cubes.

4. Make the Margarita:

• Fill a cocktail shaker with a handful of ice cubes.
• Add the tequila, Grand Marnier, fresh lime juice, 2 ounces of strawberry purée, and 1/2 ounce of mint simple syrup to the shaker. Adjust simple syrup amount based on desired sweetness.
• Secure the lid tightly and shake vigorously for about 30 seconds, or until the outside of the shaker is very cold.

5. Serve:

• Strain the margarita mixture from the shaker into the prepared, ice-filled glass.
• Garnish with halved fresh strawberries, a fresh mint sprig, and a lime wedge, if desired.
• Enjoy immediately!