Hands down, a margarita is my favorite cocktail any time of year. Now that Summer is upon us, and the grocery stores and farmers markets are bursting with berries, I decided to pop a few in my margarita. Last Summer, I featured a blueberry-mint granita on my blog and decided to take that flavor combo and apply it to this yummy cocktail.
Luckily, in my hometown of San Diego, mint grows like a weed year-round. I simply step out to my backyard and pick a beautiful bunch of emerald leaves. When chopped, these leaves produce a beautiful aroma that fills the kitchen with minty freshness. I'm a little obsessed with combining fruit and mint — it's just so good, and both flavors complement each other perfectly. Add an extra squeeze of lime, and you have the perfect warm-weather refreshment.
I also know that there are so many good things in blueberries, like antioxidants, vitamin C, and potassium. So why not add a little health to a guilty pleasure? Mint and agave balance out this fruity margarita and make it a true summertime treat.
1/2 cup lime juice (juice from two limes), reserving lime rinds for rimming the glasses
1 cup fresh blueberries
2 tablespoons agave nectar
1 tablespoon fresh mint, roughly chopped
3 ounces silver tequila
1 ounce triple sec
Sugar, for the rim
2 fresh mint sprigs
Splash of seltzer, optional
- Place the lime juice, blueberries, agave, and mint in a blender, and blend until smooth. Pour the blueberry mixture through a sieve into a large glass. Press down on the solids to extract the juice. Discard the solids.
- Take the reserved lime wedges, and run them around the rim of two glasses. Place the sugar on a plate, and dip each moistened rim in the sugar to coat. Fill the two glasses with ice.
- In a large cocktail shaker filled with ice, add the blueberry mixture, tequila, and triple sec. Shake well.
- Divide evenly between two glasses. Top with a splash of seltzer, and garnish with mint.