In episode 013 we are making Fresh Blueberry Margaritas for cocktail time. Susie shares the full recipe for these margaritas made with fresh blueberries. Including all the tips to make sure it is perfectly delicious.
Transcript
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Intro: Welcome everybody to another episode of Let’s Make Dinner. I am your host, Susie Weinrich, and we are going to get right into it today.
Susie Weinrich: We are actually not talking about dinner at all. We are talking about cocktails today. I have an excellent summer margarita for you. It’s a fresh Blueberry Margarita. You are going to love this cocktail. It’s the perfect balance of tart from your fresh blueberries and lime, sweetness from a simple syrup and a little bit of orange, and then salty, of course from your margarita salted rim.
I have kind of a special relationship with blueberries because my family goes up to the boundary waters in Minnesota every summer. In mid-July to maybe early August, blueberries grow wild in the northern United States, I think more than just Minnesota. And when we go up there, we pick wild blueberries and make all the blueberry things: blueberry muffins, blueberry pancakes, blueberry pie, and we love it. So I thought it was only appropriate for me to make a blueberry margarita on Let’s Make Dinner.
Tips and Tricks: So let’s get into this recipe. There are a couple of pieces of equipment that you will want to have to make your blueberry margaritas, and I have some hacks for you as well. So if you don’t have this equipment, don’t worry. We’re talking about a cocktail shaker and then a muddle. Now, if you don’t have a shaker and you don’t want to get a shaker, you can always use a mason jar. You just have to be careful because it’s glass. But a large mason jar with a lid will work perfectly. Just shake it a little bit more delicately than you would with like a metal cocktail shaker. Now, if you don’t have a cocktail muddle and you do not want to buy one, you can use the handle of a wooden spoon. It will work just the same.
There’s one other thing that you need to make to make this cocktail. That’s a simple syrup. If you’ve never made a simple syrup before, it’s literally simple. It’s one part sugar and one part water. Let’s say you’re going to do a third cup of sugar and a third cup of water. Put it in a tiny little saucepan over low heat just until the sugar melts into the water and that’s it. That’s your simple syrup. You don’t need to boil it, you don’t need to do anything crazy. Once that heat hits the sugar and it melts in, it’s ready to go. Just let it cool and then you can actually store it in your fridge for up to six months. So it’ll be good for you to use it whenever. So if you want to make a larger batch, you know, do one cup sugar, one cup water, and you’ll have it for a while.
Blueberry Margarita Recipe: Onto the actual recipe. Let’s get started. You’re going to need fresh blueberries, a silver, or a Rapsodo tequila. Triple Sec. I like to use Cointreau, fresh limes, fresh oranges, and then the simple syrup that we talked about before.
Now since this is a margarita, we are going to rim the glass with kosher salt. It’s crucial that you use kosher salt and not table salt. Table salt or iodized Salt is not the thing that you want on the rim of your cocktail glass. If you’re like, eh, I don’t really like to have kosher salt on my cocktails, I have another great little tip for you with margaritas. If you don’t like that kosher salt, try mixing 50% kosher salt and 50% sugar on the plate, and then rim your glass and see if you like that a little bit better. You might like it just a little bit sweeter.
To make this drink, you’re going to want to first put your kosher salt on a flat plate and then run either an orange wedge or a lime wedge around the rim of your glass. Then turn it over and dunk it into that kosher salt, and the juice will help the salt stick to your glass. Go ahead and fill that glass up with ice. Then in your cocktail shaker, you’ll go ahead and add about half a cup of fresh blueberries. Now if you have really huge juicy berries, you can get away with just about a third of a cup of blueberries. Muddle those with either your wooden spoon handle or your cocktail muddler until they are completely pulverized and all the juice is released. Then you’re going to pour in one and a half ounces of silver or reposado tequila, half an ounce of your triple sec, half an ounce of freshly squeezed lime juice, half an ounce of fresh squeezed orange juice, and half an ounce of simple syrup. Add some ice to your shaker, pop the lid on, and then shake it really vigorously for about 20 to 30 seconds. Now you’re going to strain that blueberry margarita into your prepared cocktail glass.
Here’s the thing with blueberries, though. They are full of the tiniest little seeds you’ve ever seen and you have all that blueberry pulp. So when you’re straining, you may need to do a few passes where you shake the shaker to get all that pulp off of your strainer. If you are sensitive to seeds and pulp, you may want to do what’s called a double strain where you’re actually taking the cocktail shaker and straining that liquid through another fine mesh strainer into your cocktail glass. That’s totally optional. Not necessary, but like I said, if you don’t like to have any of that pulp or anything in there, you may want to think about doing that.
That’s it. Your blueberry margarita is ready. It’s going to be so good. You are going to love this cocktail all summer long.
As always, I will link the full recipe to the Blueberry Margarita in the show notes so you can find it whenever you want.
If you are loving these episodes of Let’s Make Dinner, I would love it if you would subscribe or follow on your preferred podcast player. That will just make it easier for you to find all of the future episodes right in your podcast feed.
Outro: Until next time, I hope this episode of Let’s Make Dinner makes your cocktail time a little sweeter.
Recipes Mentioned
- Blueberry Margaritas
- Simple Syrup – equal parts sugar and water, over heat for a few seconds until the sugar melts.
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