Blueberry Ginger Margaritas
Blueberry Ginger Margaritas- made with muddled blueberries and fresh ginger syrup, these margaritas are as delicious as they are beautiful!
Who’s ready for a margarita?
As things are starting to come to life with our home renovation, I find myself in need of a drink more often than not. It’s been an enlightening experience, to say the least, but also very exciting and hopefully rewarding when all is said and done. I’ve been sharing videos of the process on Instagram but I’ll probably do a before and after post once things start wrapping up.
In the meantime, let us focus on celebrating the upcoming holiday with a Blueberry Ginger Margarita.
Besides the typical offenders in a standard margarita (tequila, lime juice, and orange flavored liqueur) this version is made with a fresh ginger syrup and muddled blueberries. Yep, it’s just as delicious as it sounds.
To make the ginger syrup, all you have to do oil simmer fresh minced ginger with agave nectar (or honey) and a little bit of water. After the ginger infuses the liquid, you strain out the ginger pieces and BOOM…you’ve got yourself ginger syrup.
From there we muddle blueberries with lime juice, add the tequila, triple sec, and ginger syrup, and shake up a storm in a cocktail shaker (or a jar sealed with a lid). Then you just strain out the liquid and serve over ice.
Overall they’re a little more work then your typical margarita but they’re so worth it. I mean just look at the color.
Speaking of color, you can use fresh or frozen and defrosted blueberries for this recipe. Frozen wild blueberries will actually give you the most vibrant color but it’s nice to have a few fresh blueberries for garnish. So you might want to get both and just eat whatever’s left of the fresh blueberries.
Blueberry Ginger Margaritas
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
For the Margaritas
- 1/2 cup fresh (or frozen and defrosted) blueberries
- 3 tablespoons fresh lime juice (1-2 limes)
- 1/3 cup tequila silver
- 3 tablespoons ginger syrup (see recipe below)
- 1 tablespoon orange liqueur
- crushed ice for serving
For the Ginger Syrup
- 1 tablespoon (about 1-inch) minced fresh ginger
- 2 tablespoons agave nectar (or honey)
- 1/2 cup water
Make the ginger syrup: In a small saucepan, combine the fresh ginger, agave, and water. Bring to a boil then reduce to a simmer and cook for 35 minutes. Careful not to cook at too high of a temperature or the ginger will burn. Set aside to cool.
Make the margaritas: In a cocktail shaker (or a large jar) muddle the blueberries and lime juice until the blueberries are pulverized. Add the tequila, ginger syrup, orange liqueur and a handful of ice. Shake vigorously for 15 seconds. Add ice to two glasses then (using the cocktail shaker or a fine mesh sieve) strain the liquid into the glass. Garnish with lime and blueberries, serve and enjoy!
To make this non-alcoholic, omit the liquor and substitute soda water.