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! Next time I think I might give these Pineapple Margaritas a try!
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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