Blueberry Margarita
Prep time
Total time
This makes quite a lot of the syrup, which will keep in the fridge for a few days, or can be frozen in ice cube trays for later us.
Recipe type: Beverages, Cocktails
Serves: as many as you like
Make the blueberry syrup
  • 1 cup fresh blueberries [you can use frozen]
  • ¼ cup water
  • 1 tablespoon agave nectar
Make the blueberry salt
  • 1 teaspoon blueberry syrup
  • 2 tablespoons coarse, large grain salt
For each Margarita
  • 2 ounces gold tequila
  • 1 ounce freshly squeezed lime juice
  • 1 ounce blueberry syrup
  • ½ ounce triple sec
  • ice, lime wedges or slices, blueberries
Make the blueberry syrup
  1. 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.
  2. 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.
Make the blueberry salt
  1. 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.
  2. Spread the salt out on the plate to let it dry a little bit.
Make the Margarita
  1. Slide a small wedge of lime around the rim of each serving glass, and immediately rim the glass in the blueberry salt. Set aside.
  2. 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.
  3. Pour the drink into the rimmed glass, plop in a couple more ice cubes, some berries and slice or two of lime.
Recipe by The Creekside Cook at