Recipe courtesy of Ree Drummond
Blueberry Peach Margaritas
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min (includes chilling time)
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 183
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 26 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
Ree likes to make her margarita syrups in advance. You can use any fruit to flavor a syrup. In the past she’s used raspberries, mixed berries, watermelon — any fruit you like will work well in a margarita.
- Level: Easy
- Total: 1 hr 10 min (includes chilling time)
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 183
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 26 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
Ingredients
Syrup:
Lime Sugar:
Margaritas:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the syrup: Combine the blueberries, peaches, sugar, lime zest and juice in a saucepan. Cook on medium-high heat until it has thickened and the fruit has broken down, about 20 minutes. Strain through a fine mesh strainer and chill until cold, about 30 minutes.
- For the lime sugar: Combine the sugar and lime zest in a shallow bowl. Mix with clean hands, working the lime zest into the sugar. Rim your margarita glasses with a lime wedge, then dip them in the lime sugar. Set aside.
- For the margarita: Fill a blender with ice. Add the syrup, tequila, triple sec and lime juice. Blend until thick and serve in the rimmed glasses with additional lime wedges.
