Blueberry Lime Margaritas Recipe 455

BLACKBERRY-LIME MARGARITAS

Steps:

• For the blackberry-lime ice cubes: Add the frozen blackberries, lime zest and juice and Orange Simple Syrup to a blender and puree until smooth. Pour into an ice cube tray with sixteen 1-ounce wells, put on a baking sheet and freeze until solid, at least 2 hours.
• For the blackberry-lime margaritas: Put 2 tablespoons sugar onto a small plate. Run a lime wedge around the rim of a rocks glass and dip the rim into the sugar to coat. Repeat with the remaining lime wedges and sugar with 3 more rocks glasses.
• For each drink, put 4 blackberry-lime ice cubes in a blender with 2 ounces silver tequila and 1 cup regular ice and blend until smooth. Pour the margarita into one of the prepared glasses. Repeat with the remaining ingredients. Garnish each glass with fresh blackberries and a lime wedge.
• Special equipment: an ice cube tray with sixteen 1-ounce wells
• Make the simple syrup by combining the sugar, orange zest and juice and 1/2 cup water in a small saucepot. Heat over medium-low heat, stirring, until the sugar has completely dissolved, 3 to 4 minutes. Set aside to cool.

BLUEBERRY MARGARITAS

Steps:

• Add blueberries and lime juice together blender, and pulse until smooth. (Or alternately, you can muddle the blueberries and lime juice together in a jar until pureed.) Strain out the juice through a fine-mesh strainer into a cocktail shaker, discarding the berry pulp.
• Add the tequila and Cointreau to the cocktail shaker, and stir to combine.
• If you would like salt-rimmed glasses, begin by running a lime wedge (the juicy part) around the top rims of your glasses. Fill a shallow bowl with salt, and dip the rims in the salt until they are covered with your desired amount of salt. (Or you can skip this step and use regular glasses that are not salt-rimmed.)
• Fill the glasses with ice, then pour in the blueberry margarita mixture. Serve immediately.

BLACKBERRY MARGARITAS

Steps:

• For the puree: Add the blackberries to a medium saucepan with the sugar and lime juice. Cook over low heat, covered, 20 to 25 minutes. Strain using a fine mesh strainer, pressing the berries to extract as much juice/puree as possible. Place in the fridge to cool completely.
• For the lime sugar: Mix together the sugar and lime zest. Use a piece of lime to moisten the rim of each margarita glass, and then dip in the lime sugar.
• For the margaritas: In a blender, add 1 cup of the tequila, 1/4 cup of the triple sec, 1/4 cup of the sugar, and the juice of 1 lime. Fill the blender with ice and blend until smooth. Then add as much blackberry puree as desired, 1/3 to 1/2 cup. Pour into 4 rimmed glasses and serve immediately. Repeat with the rest of the ingredients for the other 4 glasses.

BLUE LAGOON MARGARITAS

Steps:

• Using lime slices, moisten the rims of four margarita or cocktail glasses. Set aside lime slices for garnish. Sprinkle 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 remaining ingredients; cover and process until blended. Pour into prepared glasses. Garnish with reserved lime slices. Serve immediately.