This frozen blueberry basil margarita has lots of fresh blueberry flavor blended with refreshing lime, tequila, and basil. The combination is cool and comforting on a sultry southern afternoon.
I don’t know how it is in other parts of the country but here in Texas margaritas are the drink of choice. Nearly every restaurant you go to has several versions and it’s always hard for me to choose. There used to be a small Tex-Mex place near here that served prickly pear margaritas and I think I liked them the best of all but they aren’t open any more. Still, for me, anything with blueberries is something I am going to be interested in.
I used frozen berries so that I didn’t have to use ice. Ice tends to melt and dilute the drink, right? So this version calls for frozen blueberries. I like fresh best but I froze them overnight so that they’d work the way I wanted them to. You can buy fresh and freeze them or make it easy and use frozen. It’s your call. Whatever is most convenient.
The berries give sweetness which is balanced out by just a touch of lime. The basil creates a little minty depth that is almost imperceptible but definitely present. I added a combination of salt and sugar on the rim because I just don’t care for straight salt… and I used Himalayan pink salt because it’s pretty — you do it exactly how you like it, ok?
I like to think that this is a healthy drink. After all, it’s got 3/4 of a cup of blueberries in it and all those anti-oxidants floating around. If you like blueberries I really think you are going to like this. Let me know what you think.
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Frozen Blueberry Basil Margarita
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Frozen Blueberry Basil MargaritaPrint Add to Collection Go to Collections
- 3/4 cup frozen blueberries, (I used fresh and froze them overnight before using)
- 3 ounces tequila
- 1 ounce blueberry moonshine
- 1 ounce lime juice
- 1 ounce sugar syrup, , or to taste
- 1 tablespoon chopped basil leaves
- Whole basil leaves for garnish
- 1 tablespoon pink Himalayan salt crystals
- 1 tablespoon sugar crystals
- Mix the salt and the sugar.
- Dampen the rim of a margarita glass with water.
- Roll in the salt and sugar mixture.
- Set aside.
- Mix the blueberries, tequila, blueberry moonshine, lime juice, sugar syrup, and chopped basil in a blender.
- Blend until smooth and slushy.
- Pour into the prepared glass and garnish with basil.
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