Frozen Berry Margaritas recipe
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- Dish type
- Tequila cocktails
This slushy alcoholic drink is perfect for the summer. It's sweet, refreshing and berrilicious. Frozen berries are liquidised with tequila, triple sec, orange juice and sugar.
5 people made this
- 3 cupfuls ice
- 250ml gold tequila
- 175ml triple sec
- 125ml orange juice
- 150g frozen strawberries
- 100g frozen blueberries
- 75g frozen raspberries
- 3 tablespoons caster sugar
MethodPrep:10min ›Ready in:10min
- Place the ice into a liquidiser jug. Pour in the tequila, triple sec and orange juice. Add the strawberries, blueberries, raspberries and sugar. Cover and blend until the mixture is smooth or to your desired consistency. Pour into chilled glasses to serve.
Reviews & ratingsAverage global rating:(5)
Reviews in English (4)
by Pam Ziegler Lutz
This was delicious and simple to make. I rimmed the glass with sugar before serving. This was very refreshing and I will make it again! Thanks for sharing the recipe.-13 Jun 2010
- 1/2-pint baskets blackberries
- 1 1/2-pint basket raspberries
- 1/2 cup fresh lime juice
- 2/3 cup sugar
- 1 1/2 cups gold tequila
- 2/3 cup Grand Marnier
- 2 1-pint baskets strawberries, sliced, frozen 1 hour
- 5 cups ice
- Puree blackberries, raspberries, and lime juice in blender until smooth. Strain through fine mesh strainer into large measuring cup. Add sugar stir until dissolved. Refrigerate berry puree at least 1 hour and up to 1 day.
- Mix tequila and Grand Marnier into berry puree. Transfer half of mixture to blender add half of frozen strawberries and 2 1/2 cups ice. Blend until smooth. Transfer to pitcher. Repeat with remaining berry puree, frozen strawberries, and ice. Pour into sugar-rimmed Margarita glasses and serve.
Puree blackberries, raspberries, and lime juice in blender until smooth. Strain through fine mesh strainer into large measuring cup. Add sugar stir until dissolved. Refrigerate berry puree at least 1 hour and up to 1 day.
Mix tequila and Grand Marnier into berry puree. Transfer half of mixture to blender add half of frozen strawberries and 2 1/2 cups ice. Blend until smooth. Transfer to pitcher. Repeat with remaining berry puree, frozen strawberries, and ice. Pour into sugar-rimmed Margarita glasses and serve.
How would you rate Triple-Berry Margaritas?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
How to make Frozen Blackberry Margaritas:
In addition to the fabulous flavor, they&rsquore easy to make. Just place everything in a blender, pulse until smooth, and pour!
I like to serve these with salt on the rim and a few frozen blackberries for garnish. However, straight out of the blender, sans garnish, is equally good.
The recipe below serves six. So no matter how you like to celebrate (with friends or by yourself), there will be plenty to go around. Now let&rsquos take some time to celebrate life in the season we are in. Happy Summer, my friends!
How to Make Frozen Margaritas in 2 Easy Steps
Here&aposs the formula to help you nail frozen margaritas at home. Go ahead and whip up a batch for practice (we won&apost tell):
- 5 cups frozen fruit
- 3 cups ice
- 1 cup tequila
- ⅔ cup lime juice
- ½ cup Triple Sec
- ¼ cup simple syrup
1. Make simple syrup
Bring 1 cup sugar and 1 cup water to a boil in a medium saucepan, stirring frequently to dissolve the sugar. Let cool for 30 minutes and then refrigerate until cold, at least 1 hour. Makes about 1 1/2 cups. (Store extra simple syrup covered in the refrigerator for up to 1 month.)
2. Blend and enjoy
Puree everything in a blender until smooth and enjoy!
Prefer your margs on the rocks? See The Only Recipe You Need to Make the Best Skinny Margarita to learn how to make the perfect classic margarita.
Put the blackberries, 1/2 cup sugar, and juice of 1 lime in a saucepan. Bring it to a boil, stirring constantly, then reduce the heat and simmer for 20 to 25 minutes until thick. Strain through a fine mesh strainer, pressing to get all the liquid out, then place the liquid in the fridge and chill until cold.
To make the lime sugar, zest the 3 limes and lay out on a paper towel to dry for 30 minutes. Add the zest to 1 cup of sugar and mix together. Rub a lime wedge around the rims of margarita glasses and dip in the sugar to coat.
To make the margaritas, fill a blender with ice. Add half the tequila, half the triple sec, the lime juice, and half the blackberry puree. Add a little more sugar if desired. Blend until totally combined and serve. Repeat with another blender full of ice, the rest of the tequila, triple sec, and blackberry puree!
These are utterly delicious!
Today is May 5th&mdashalso known as Cinco de Mayo! And while it obviously isn&rsquot the most sacred of holidays in our country, it is a great day to celebrate Mexican culture&hellipand Mexican food! Before I start with today&rsquos big, beautiful margarita recipe, here&rsquos my Cinco de Mayo category where I have all the Mexican/Tex-Mex recipes on this site in one place:
From guacamole to Pollo Asado, there&rsquos lots of good stuff there!
And speaking of good stuff&hellipif you think you love margaritas now, just wait until you try this one. Gorgeous, colorful, refreshing, delicious&hellipand purple! You&rsquoll be filled with love immediately.
Note: Tread lightly&hellipand sip slowly! They taste so good, it&rsquos easy to forget there&rsquos booze in there.
Another note: For a non-alcoholic version, just sub ginger ale or 7-Up for the booze!
Throw some blackberries into a saucepan. These are juicy, lusciously fresh ones, but you can use frozen if you can&rsquot get fresh!
Next, add some sugar. This is a wonderfully sweet, tart, boozy drink.
Then squeeze in some lime juice!
Now just bring it to a gentle boil over medium heat, stirring constantly. Then reduce the heat and let them cook slowly for 20 to 25 minutes, until the mixture is nice and thick. (Note: This photo was taken about halfway through the cooking process. By the end, most of the berries will be broken up and the mixture will be more syrupy.)
When it&rsquos ready, place a fine mesh strainer over a bowl and strain the berries, pressing to work out as much liquid through as possible. All that should be left behind are seeds and pulp.
And this is what winds up in the bowl. Just a glorious, thick blackberry liquid. I use this same method whenever I make blackberry ice cream. (Oh&hellipthe glory. But that&rsquos another story for another time.) Just refrigerate this until it&rsquos totally cold. You can make it at least a couple of days before you need it!
When it&rsquos margarita time, make some lime sugar to go around the rim of the glasses! Throw some lime zest on a plate of sugar. (I zested the lime, then laid out the zest on paper towels for about an hour to dry it a bit. Keeps it from getting clumpy!
Then I just used my fingers to mix it around until the zest and sugar were totally combined.
Rub a little wedge of lime around the rims&hellip
Then dip the rim in the sugar&hellip
Until it&rsquos coated in the lime sugar.
I&rsquom definitely a sugar-on-the-rim person when it comes to cocktails. So much better than salt!
When the glasses are all ready, fill the blender with ice and add some tequila&hellip
And about half the blackberry puree, along with some lime juice.
You can also add a little more sugar for a little more sweetness&hellipor you can always taste it after it&rsquos blended and add sugar if you think it needs it.
I have something real good to get you through this hump day!
The best cocktail on the face of the earth—margaritas!
Am I alone in thinking that margaritas are the most delicious adult beverage? Especially frozen and with lots of salt. I typically order just plain lime margaritas (or jalapeño, because oh mah gawd spicy drinks are SO good…), but every once in a while a fruity craving hits, and the result usually ends up on the blog. Most recently it was these Mango-ritas, and before that it was these Strawberry Key Lime Margaritas.
I love the blueberries in this even more than I thought I would. Blueberries aren’t super duper sweet, and they are actually a little tart, so they work kinda, totally, perfectly paired with lime in a margarita.
Plus, the whole things turns out a rich dark blue color that is just gorgeous to look at, especially against the bright green of a lime wedge.
Like I said, I am obsessed with tons of salt with my margaritas, so I coat the rims of my cups with lots of kosher salt (and use a little agave to help it stick). But, if you’re not into that, it would also work really well with some coarse turbinado sugar, for a sweeter effect. Actually, the salt/sugar/lime blend I used on these would be totally perfect.
Also, I used frozen blueberries in these, but you could definitely use fresh! I also think this would be great with blackberries or marionberries.
4 Cocktails to Make With Your Frozen Concoction Maker
Because we like to celebrate here in Margaritaville, let’s toast to 10 fantastic, frozen concoction years! The 10th Anniversary Edition Key West™ Frozen Concoction Maker® will make you want to get out the salt shaker and slice up some limes.
Check out these yummy, chilly recipe videos to make with your Frozen Concoction Maker. Make one, or make them all! Is it 5 o’Clock yet?
4 1/2 oz tequila
1 1/2 oz citrus liqueur
3 oz lime juice
2 oz simple syrup
4 1/2 oz tequila
1 1/2 oz lime juice
3 oz frozen strawberries
3 oz strawberry daiquiri mix
1 splash strawberry or berry liqueur
The Key West
4 1/2 oz tequila
3 oz melon liqueur
3 oz piña colada mix
1 1/2 oz lime juice
1 1/2 oz orange juice
1/4 oz splashes grenadine
The Spicy Marg
3 oz tequila
1 1/2 oz citrus liqueur
1 1/2 oz pepper liqueur or jalapeño tequila
1 pinch chipotle chili powder
2 oz simple syrup
3 oz lime juice
Jalapeños and limes garnish
For each cocktail, fill the reservoir with ice. Next, pour all ingredients into the Frozen Concoction Maker jar. Switch on to automatically shave ice and mix to the perfect consistency. Pour into glass of your choosing, and add on the garnishes!
Frozen Blueberry Margaritas
Spring weather comes on with a vengeance in central Oklahoma, where I grew up. I miss it. I miss the way the energy crackles in the air as the warm, southern winds crash into the cooler winds from the north. I miss the eerily still, humid mornings that prickle the back of my neck and tell me something isn’t quite right. Inevitably, on those days, the wind will pick up and my hair will turn into a million little whips again, all flailing in different directions.
Sometimes the clouds turn black, the air goes green and the tornado sirens start wailing. Spring in Oklahoma is rarely boring, oftentimes terrifying and mostly exhilarating.
Kansas City has been covered up by gray clouds for days. Days upon days upon days, with a few hours of sunshine and some rain here and there. I can’t recall a more dreary, boring spring. I want to poke the clouds and shout, “Do something!” We caught some much-needed sunshine yesterday afternoon and we’re supposed to get more this afternoon, before the sky goes gray again. Gray for days, I tell you.
I took advantage of the sunshine yesterday to bring you some refreshing blueberry margaritas, which would be just perfect for storm sipping. They’re modeled after the blueberry margaritas at The Mont in Norman, Oklahoma, which is an institution. My grandmother went there in college and I did, too!
Blueberries aren’t quite in season yet, so I used frozen organic blueberries, which are actually preferable because they help lend a slushy consistency to the drink. I really recommend silver or blanco tequila for this drink, rather than reposado (rested) or añejo (aged). I used reposado for the margaritas you see here, and its oaky notes muddied up the delicate blueberry flavor.
I know, I know, you and I both had some bad experiences with frozen cocktails in college, but give this one a chance! It’s made with all-natural ingredients and it is definitely not too sweet. That means you can sip a frozen cocktail and stay classy at the same time. Cheers!
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Just 6 more days until Cinco de Mayo!
Which means there are just 3 more days until Dos de Mayo — my birthday!!
As I probably mention here on the blog every year, I firmly believe this birth-date was meant to be. Chips and salsa are my love language. Some zesty enchiladas or tacos will forever be my go-to comfort food. And a nice, fresh, homemade margarita is my idea of the happiest drink on the planet.
Which is why you may notice there is no shortage of homemade margarita recipes here on the blog. (And why there will also be no shortage of homemade margaritas at my chips-and-salsa-tasting birthday party on Monday!) And also, why I couldn’t resist adding yet another recipe to our collection today!
So grab a pint of fresh ripe berries, and let’s make some blueberry margaritas!
Yep, that is what we call one vibrant margarita. Just look at those colors!!
I went with a pint of fresh blueberries this time, but fun fact, if you make these with frozen blueberries, they’ll be even more vibrant. Those blueberries sure know how to pack in the color!
I’ve made blueberry margs plenty of times over the years, and have experimented with boiling blueberries into simple syrups, squeezing out their juice in a juicer, and muddling or blending them all up the old fashioned way with some lime juice and then straining out the pulp. And the verdict is….each method works. ) But the latter is my fav.
Just toss your blueberries and lime juice together in a jar and muddle them with all of your might. Or — even easier — toss them together in a blender and puree until smooth. Then strain out the juice into a cocktail shaker (discarding the berry pulp) and mix it with some good tequila and orange liqueur, and stir until combined.
The blueberries naturally sweeten these guys up by a landslide. But if they’re still not sweet enough for you, you can stir in some agave nectar until they’re just right for you. Just serve them up in a nice salt-rimmed, chilled glass on the rocks…