A mixture of sweet fruits and tangy limes make for a delicious variation on a standard margarita.
You can make this margarita frozen or on the rocks. I prefer on the rocks with a rim of sugar on my glass. This Mixed Berry Margarita is loaded with cherries, blueberries and blackberries.
I love adding fruit to my cocktails. The sweet fruit and the tart lime make the perfect flavor combination. I had to use a mix of fresh and frozen fruit in my margarita because cherries aren’t in season yet.
Tequila, lime juice and simple syrup are also added. I make most of my drinks with simple syrup so I always make extra and store it away in the refrigerator. (Simple syrup is just equal parts sugar and water heated until dissolved.) You can also buy pre-made simple syrup at the liquor store.
Use a wedge of lime to wet the rim of the glass and dip in either sugar or salt.
To make this margarita start by muddling the berries and simple syrup together in your salt or sugar rimmed glass. Top with lime juice and tequila. Stir to combine. Top with ice and fresh berries for garnish, if desired. If the seeds from the blackberries bother you simply strain through a sieve before serving.
To make this margarita frozen substitute frozen berries and ice for a slushy treat.
These Mixed Berry Margaritas are perfect for any occasion!
- ¼ cup mixed berries I used blueberries, cherries (frozen) and blackberries.
- 1 ounce simple syrup
- 2 ounces fresh squeezed lime juice
- 2 ounces tequila
- ice for serving
- berries for garnish if desired
- Use a wedge of lime to wet the rim of a glass and dip in either sugar or salt.
- Add berries and simple syrup to the glass and muddle.
- Stir in lime juice and tequila.
- Top with ice and garnish with fresh berries if desired.
- Note: If the seeds from the blackberries bother you simply strain through a sieve before serving.
- Note: To make a large batch of simple syrup just combine equal parts sugar and water. I do ½ cup water ½ cup sugar. Keeps in the fridge for up to a month.
Kelley is a twenty something writer hailing from Delaware, and photographer behind chefsavvy.com. She started blogging in the beginning of 2014 and has been hooked ever since. She takes the worry out of cooking and helps reader’s conquer their cooking fears with simple, easy to follow recipes.