This refreshing margarita is flavored with lime and fresh blackberry syrup. Served on the rocks in a sugar rimmed glass, this drink is sure to be a favorite!
Let’s ring in the weekend with a margarita, shall we? Actually, let’s ring in the weekend with several margaritas. There’s no need to wait for Cinco de Mayo. Let’s do this.
Have you made homemade margaritas before? They’re so simple! What I love about homemade margaritas, or any cocktail for that matter, is that you can make them exactly how you want them. Use the recipe as a guideline, and taste as you go.
These margaritas are flavored with a blackberry simple syrup, fresh lime juice, tequila, and orange liqueur. They are a little sweet, a little tart, and just strong enough to make you feel like you’re drinking a real margarita (not those syrupy concoctions you get at a restaurant).
I am no margarita aficionado. Until recently, it had been years since I had tequila. In my early 20’s there was an incident that involved a day trip to Mexico, street tacos, and a “couple” margaritas. I’ll just say that it ended with me feeling absolutely miserable. But, (good news!), now that over a decade has passed, margaritas are starting to appeal to me again. And now that I know how easy, and (dangerously) delicious homemade margaritas are, I’ll be making them all the time.
Blackberry Lime Margaritas
Margarita (makes one, multiply as needed)
- 1-2 ounces silver tequila
- 2 ounces freshly squeezed lime juice
- 2 ounces blackberry syrup see recipe below
- 1 teaspoon orange liqueur I used Grand Marnier
- slices Granulated sugar and lime for rim of glass
- slices Additional blackberries and lime for garnish
Blackberry syrup (makes 1 1/2 cups) :
- 1/2 cup water
- 1/2 cup granulated sugar
- 6 oz container fresh blackberries
Combine tequila, lime juice, blackberry syrup, and orange liqueur. Adjust to suite your taste.
Run a lime wedge on the rim of the glass, and dip the rim of the glass in granulated sugar. Add ice to the glass and pour in the margarita. Garnish with blackberries and slices of lime.
Bring water and sugar to a boil. Boil briefly, until the sugar is dissolved. Allow to cool slightly. In a blender or food processor, puree the syrup and blackberries until smooth. Strain the mixture through a fine mesh sieve, discarding the seeds. Place the syrup in the refrigerator to chill completely.
Recipe NotesIf you have any blackberry syrup leftover, it's a great topping for pancakes, waffles, and french toast.