Blueberry Margarita

Every single year, as soon as it starts to get warm, I start craving sour things even more than I usually do. Especially drinks. I just can’t get enough of it! This year, we came up with blueberry lime frozen margaritas. Now if you want to skip the alcohol in these, that’s totally fine too. They’re just delicious, however you decide to prepare them.

Enjoy!

Blueberry Margarita

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Vicky Cohen and Ruth Fox
Total Time: 5 minutes
Yield: 2 drinks

Print Recipe

Description

Frozen blueberries blended with tequila, triple sec, and lime juice. The blueberries turn it a striking dark purple and add tartness that balances the lime.

Ingredients

Units

1 cup frozen blueberries
1/4 cup tequila
Juice of 3 limes
Juice of 1 orange
2 tbsp agave nectar (or to taste)
2 tbsp rum (or to taste)
1 1/2 - 2 cups ice
Salt for the rim (optional)
Lime slices for garnish

Instructions

Combine all the ingredients in a blender and blend till smooth.
Dip the rim of 2 margarita glasses in water, then press into a plate with salt. Pour margaritas and garnish with lime

Prep Time: 5 minutes
Category: Cocktail
Cuisine: American

About the Author

Vicky Cohen and Ruth Fox

We are two sisters born and raised in Barcelona, Spain, with Sephardic and Middle Eastern roots. We grew up eating the best, most flavorful, comforting home-cooked meals prepared by our mom, who taught us everything we know about cooking. When we moved here to the U.S. we felt it was really important to keep our traditions and background alive, and we've done so by sharing it with everyone we've met throughout the years. After all, what better way to make new friends and share our love and culture than through food, right? Our friends have come to enjoy our food and gatherings so much that are always asking us for our recipes. That inspired us to start a cooking blog called "May I have that recipe" where we share recipes we've created inspired by our multicultural background.

Vicky Cohen and Ruth Fox has been a contributor to Honest Cooking since 2013.