Blueberry Lemon Margarita Recipes
17 BEST BLUEBERRY COCKTAILS
From sangrias and daiquiris to mojitos and margaritas, there are plenty of refreshing blueberry cocktails for you to try. Add a burst of flavor to your nightcap with these blueberry drinks!
Provided by insanelygood
Categories Beverages Recipe Roundup
Number Of Ingredients 16
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a blueberry cocktail in 30 minutes or less!
Nutrition Facts :
BLUEBERRY LEMON LOAF
A family recipe for our favorite blueberry lemon bread. No mixer required! Like most sweet loaves, it tastes best when allowed to sit for a day, wrapped in plastic wrap.
Provided by TABLESPOON
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 2h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
- Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
- Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
- Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
- Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 30.1 g, Cholesterol 43.8 mg, Fat 6.1 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 3.4 g, Sodium 174.7 mg, Sugar 14.9 g
FROZEN LEMON-BERRY MARGARITAS
I like to cool down with this absolutely fantastic frozen margarita recipe. It's slightly icy, thick and perfect for when you need a break. -Julie Hieggelke, Grayslake, Illinois
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Using lime wedges, moisten the rims of four margarita or cocktail glasses. Set aside limes for garnish. Sprinkle coarse sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate., In a blender, combine the lemonade concentrate and raspberries; cover and process until blended. Press mixture through a fine sieve; discard seeds. Return raspberry mixture to blender; add the ice, strawberries, blueberries, sugar and tequila if desired. Cover and process until smooth., Pour into prepared glasses. Garnish with reserved limes.
Nutrition Facts : Calories 271 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 71g carbohydrate (65g sugars, Fiber 4g fiber), Protein 1g protein.
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- Place the blueberries, sugar, water, Meyer lemon juice and zest into a small sauce pan and bring to a boil.
- Dip rim of glasses into the juice of the lemon and twist into salt. Carefully fill glasses 3/4 full with ice without disturbing the salt on the rim.
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- Make the Lemon Simple Syrup: In small saucepot, heat sugar, water and lemon peel over medium-high heat. Cook until all sugar is dissolved, stirring occasionally (do not boil). Remove from heat; let stand 10 minutes. Remove and discard lemon peel; transfer syrup to jar or bottle and refrigerate until completely cool. Makes about 8 ounces (enough for 8 margaritas).
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- Cut a wedge of lime and wipe it around the edge of your glass – either a margarita glass or whatever you prefer. Dip the glass into a plate filled with sea salt and set aside.
- Put the blueberries (defrost them if frozen), agave nectar, basil leaves and lime juice in a cocktail shaker or glass and muddle them with a muddling spoon or the end of a rolling pin. Strain the blueberry pulp through a small sieve and press down with the back of a spoon to extract as much juice as possible from the berries.
- Put the tequila, triple sec and blueberry juice in cocktail shaker half filled with ice and shake for 30 seconds.
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- Put all the margarita ingredients in a blender. Blend until the blueberries have broken down and are well combined (about 15-30 seconds).
- Place a mesh strainer on top of a pitcher or large measuring cup (see note 2). Slowly pour the mixture into the strainer. Use a spatula or spoon to push the liquid through the strainer. Discard what is leftover in the strainer.
- Rim the glasses with sugar (see note 3). Pour the margaritas into the glasses over ice. Garnish with lime wedges and a few blueberries (optional). Enjoy!
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- Salt the rim of your glasses, using the juice of the charred lemon, if desired. Place ice cubes in the glasses.
- In a cocktail shaker, combine the tequila anejo, agavero tequila, triple sec, and blueberry juice over ice.
- Add a few blueberries to each glass over the ice. Shake the cocktail shaker and strain over the ice into the glasses.
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- For the rim: Mix together salt and lime zest on a small flat plate. Wet the sides of a margarita glass with a wedge of lime. Rim the glass in the salt mixture. Set it aside.
- To make the blueberry puree, place blueberries and lime juice in a blender and blend until smooth. Place it in a jar and set it aside.
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- Rub the rim of two rocks or margarita glasses with a lime wedge. Swirl the rims through a small pile of kosher or sea salt to salt them. Add ice cubes to the glasses.
- In a cocktail shaker muddle the blueberries and lime juice until the blueberries are pulverized. Add the tequila, Simple Syrup, bitters and a handful of ice to the shaker. Add a left over rind or two from the limes. Shake vigorously for 15 seconds, and then strain into the salted glasses.
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- Blend the blueberries in a blender or food processor until smooth. Strain through a mesh sieve to remove the pulp.
- Combine the blueberry juice, lime juice, tequila, orange liqueur, and simple syrup together in a cocktail shaker and set aside.
- Run a lime wedge along the rim of two glasses then dip the rims into a shallow bowl or plate with salt or sugar.
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