Pregnant at the time with insane cravings I needed them. I phoned hubby to ask if he wouldn’t mind picking up blueberries on the way home. Always the sweetheart he happily contributed to any and all of my cravings.
That evening I inhaled scones. No, really I inhaled six, the recipe only makes eight. I have made those scones ever year since that day with one small change in the recipe, I use lime.
I enjoy the tartness from lime and find it really perks up any fruit. With many of my margaritas I also turn to lime more often than lemon as I feel the lime flavor add a little something special to the tequila.
I decided to add a touch of radiance to my margarita with a garish of Honey-Tequila Pickled Blueberries. Skewered pickled blueberries, casually laying over the side of my glass.
Picture perfect for any dinner party or even better in those rare moments when you decide to pamper yourself.
When juicing for this margarita I find it best to strain as bits of skin do linger. If you decide to add the pickled blueberries to your margarita be careful when mixing as you do not want to break apart blueberries in the cooking process.
If pickled blueberries are not your thing why not try frozen blueberries instead of ice? The color is intense and in using tequila blanco you can maintain the vibrant color. I rarely use tequila oro in my summer margaritas. I find them better suited for winter.
Of course feel free to experiment as these recipes are guides. Enjoy!
by Sweet Life
by Vianney Rodriguez
makes 4 margaritas
1 cup tequila
1 cup blueberry juice
1/3 cup fresh lime juice
1/2 cup Cointreau
ice cubes or frozen blueberries
On a small plate spread salt. With lime wedges moisten rim of 6 ounce glasses. Dip glasses into salt. Place glasses into freezer to chill.
In a pitcher combine tequila, blueberry juice, lime juice and Cointreau. Remove glasses from freezer and serve margarita mixture over ice. Garnish with lime slices and honey- tequila pickled blueberries.