Blueberry Margaritas – fresh blueberries and mint make for a refreshing a delicious margarita. So easy to make, and such a great color!
Margaritas have to be one of my favorite drinks ever. My perfect girls night includes lots of chips, salsa and guacamole and plenty of margaritas to go round. I am more of a sweet/flavored margarita girl. Don’t get me wrong, I will drink the original lime version, but I would rather have strawberry or something fruity. So when I saw this blueberry margarita in my Cooking Light magazine I knew I had to make it. And what better time to make it then when you have a friend over!
A couple weeks ago, I had one of my good friends over for the day. I had a ton of stuff I needed to cook and make for the blog before I left on a trip. So she came to help. She taste tested, chopped things for me, and most importantly cleaned up after me! I am thinking I need to set up a schedule, so she can be here every time I need to test recipes. Doing the dishes and cleaning up is the worst part! Don’t worry, I rewarded her well with blueberry margaritas!
Fresh blueberries are all over the place right now. When I saw a big huge container of them at the store for $2, I knew it was time to test out the blueberry margarita recipe I was eyeing. It was super easy to make too! That gorgeous pink color, just from mashing a few blueberries. In a pitcher you muddle together blueberries and mint, add tequila, lime juice, and a sweetener – done! Putting the blueberries on a toothpick or skewer for serving is obviously pretty, but not necessary. Although letting it sit in your drink and soak up the margarita, makes for a tasty treat after you are done. You can make a big pitcher of these blueberry margaritas, or just mix up one for your happy hour. Either way, snag some of those fresh blueberries and get to work!
- 1/2 cup sugar
- 1 cup water
- 1 1/2 cups blueberries
- 12 mint leaves
- 1 cup tequila
- 1 cup fresh lime juice
In a small sauce pan combine sugar and water. Bring to a boil, reduce heat and simmer for 10 minutes. Pour into jar and chill.
In a pitcher muddle together blueberries and mint leaves, making sure to burst most of the berries.Add lime juice, tequila, and chilled sugar mixture (simple syrup).
Pour over ice to serve.
To line the rim with salt: use a wedge of lime to rub around the mouth of a glass. Pour kosher salt on a plate. Place moist mouth of the glass in the salt to coat.
Thread blueberries onto toothpick or skewer to garnish each glass.
Recipe Adapted from Cooking Light
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