Thirsty Thursday--Blueberry Margaritas

I think that berries go exceptionally well in a margarita.

I've made them with strawberries, blackberries, and now blueberries.
(When I venture to the farmer's market this summer, who knows what we'll be able to make.)

The berry margaritas are usually a bit sweeter than citrus fruit, 
but I'm not complaining.
It's really just what kind of taste you are going for...
a little more sweet or a little more sour.

Both are great.

For these margaritas I made the simple syrup infused with the blueberries.
They don't muddle very well and I really wanted to get all of the flavor from these little berries.
It's  a little bit more trouble (having to think ahead)
but worth the effort.

Blueberry Margaritas

For the blueberry simple syrup:

1 1/2  cups sugar
2 cups water
2 cups blueberries

For the margaritas:

3 ounces blueberry simple syrup
1 ounce fresh squeezed lime juice
3 ounces tequila
1 ounce Grand Marnier (or any other type of Orange Liqueur)
lime wedge
coarse salt

To make the simple syrup:

In a small saucepan over medium-high heat, combine the sugar, water, and blueberries. Using a wooden spoon or a potato masher, mash the blueberries to release as much juice as possible.  Bring the mixture to a boil.  Allow the mixture to boil for 8-10 minutes or until it is thickened to the consistency of a syrup.  Strain the mixture into a bowl and allow to cool completely. At this point you can refrigerate the mixture and keep for about a week.

To make the margaritas:

In a shaker filled with ice, add the blueberry simple syrup, lime juice, tequila, and Grand Marnier.  Shake until well mixed and pour into a glass garnished with coarse salt.  Garnish with a lime wedge.


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