Alright, so it’s Monday. I have to admit to finding Mondays not-so-terrible myself.
It would be downright churlish of me to complain about the start of a new week of doing something I love. Mondays hold all kinds of possibilities when you have a job like mine. What new stuff will I end up making this week? What new people will discover one of my recipes and leave a comment, telling me how much they enjoyed it? [or not – let’s be real, sometimes they don’t enjoy them] What other blog will I run across that is full of interesting, new ideas? What is going to inspire me this week?
Now, I would be remiss if I didn’t mention that sometimes by Wednesday this Pollyanna and sparkly unicorns attitude has flagged somewhat. The anticipated recipes aren’t turning out, I’m tired of thinking about food and someone emails to ask an absurd question about a recipe. It happens.
One of the advantages of getting older might be that my memory ain’t what it used to be, because by Monday, I am all “let’s get this party started” again. In other stages of my life, I would have hated my current happy morning self. Sorry.
This post & recipe for Blueberry Margaritas is for people who aren’t like me. People who have to go and do less fun jobs and can’t wait for the week to be over, even though it is just getting going. This will help, I promise.
You already have tequila and limes at home, I know, because who ever lets those things run out? On the way home, stop and buy some blueberries. They are everywhere right now, because it’s blueberry season, and it has been a very good year for them. And, if you happen not to run across this recipe until a few months from now, don’t worry, because you can use frozen blueberries in these.
And since I always like to talk a bit about the nutrition in our ingredients, both blueberries and limes contain some very “good for you” stuff like vitamins and minerals and antioxidants. Tequila is made from cactus, which, being green like a lot of vegetables, must have some good stuff in it too, am I right?
Then again, if you are having a very very bad Monday [or Tuesday or Wednesday], you probably don’t care about all that anyway, so here is the recipe.
- 1 cup fresh blueberries [you can use frozen]
- ¼ cup water
- 1 tablespoon agave nectar
- 1 teaspoon blueberry syrup
- 2 tablespoons coarse, large grain salt
- 2 ounces gold tequila
- 1 ounce freshly squeezed lime juice
- 1 ounce blueberry syrup
- ½ ounce triple sec
- ice, lime wedges or slices, blueberries
- Place the berries, water and agave in a small saucepan. Cover loosely [tilt pan lid to allow steam to escape or it might boil over] and simmer for about 6 to 8 minutes, until the blueberries are completely cooked.
- Immediately, place a mesh strainer over a small bowl, and strain the syrup, running a spoon back and forth through the berries to make them run through, and pressing on the solids at the end, to extract all of the juice. Refrigerate, or if you are in a hurry, stash it in the freezer for 20 minutes.
- Place the salt on a small plate, and completely stir in the the 1 teaspoon of the blueberry syrup. A fork is the easiest way to do this - kind of mash them together.
- Spread the salt out on the plate to let it dry a little bit.
- Slide a small wedge of lime around the rim of each serving glass, and immediately rim the glass in the blueberry salt. Set aside.
- Measure the tequila, lime juice, blueberry syrup and triple sec into the glass section of a Boston shaker. Add 3 or 4 ice cubes, place the metal glass on top, give it a firm tap, turn it so that the glass side is up, and shake vigorously, until the metal is nicely frosted. Keeping the glass side up, tap the side of the metal glass on the edge of the counter to release it.
- Pour the drink into the rimmed glass, plop in a couple more ice cubes, some berries and slice or two of lime.
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