Let’s talk about tequila!
We’re finally having a bit of gorgeous, sunshine-y weather here, which means we can finally (FINALLY!) sit outside on our little porch and have a drink in the sunshine.
Also, fresh berries are starting to roll in at the grocery store and farmer’s market, which means my fridge has been stocked with all the best strawberries and blackberries and blueberries New York has to offer.
ALSO also, I bought some tequila last week.
Sooooo tequila + fresh berries + FINALLY SOME SUNSHINE?
Pretty sure these triple berry margaritas = DESTINY.
The homemade berry simple syrup in this recipe is easily customized depending on what berries are in season, and it gives these margaritas a stunning neon pink color. I used strawberries, blackberries, and blueberries, but it would also be great with raspberries or any local berries you have around!
Fresh berries are always my favorite, but frozen berries work well too if you’re making these margaritas in a non-berry season (which, ummm, they’re delicious, so we should probably ALL be making them year-round).
And ok, confession time: I’m not usually one to go for the fruity pink drinks.
But these cocktails have TEQUILA.
So I made an exception.
(Also, I did a lotttttt of taste testing to make sure they’re balanced and fruity but not overly sweet. And then I did some more taste testing. Because yum).
- 1 cup water
- ¾ cup sugar
- ⅓ cup blackberries
- ⅓ cup sliced strawberries
- ⅓ cup blueberries
- ¼ cup sugar or salt (for glass rims)
- 2 cups ice (you can eyeball this)
- ½ cup triple berry simple syrup
- ½ cup fresh lime juice
- 1 cup tequila
- Optional Garnishes: Lime slices, fresh berries
- Combine all ingredients in a medium saucepan over medium heat. Bring mixture to a simmer and cook 4-5 minutes until berries have softened and sugar has dissolved.
- Remove syrup from heat and let it cool completely.
- Strain the simple syrup to remove the berry pieces and set strained simple syrup aside for the margaritas. (I like to save the cooked-down berries for smoothies later in the week!)
- Lay two plates down on the counter. Add just enough water to the first plate to cover its surface. Add your sugar or salt (I like sugar on my cocktail glasses!) to the second plate and spread it out evenly. Grab four cocktail glasses and dip the rim of each glass lightly into the shallow water on the first plate, and then into the sugar or salt on the second plate. Shake off the excess, fill each glass with ¼ cup or so of ice, and set aside.
- Combine triple berry simple syrup, lime juice, and tequila in a cocktail shaker. (Depending on the size of your shaker, you may need to do this in two batches). Add a handful of ice and shake well until margaritas are chilled.
- Divide margaritas evenly between your four cocktail glasses.
- Garnish margaritas with extra lime slices and fresh berries (optional) and serve immediately.
Use whichever berry varieties you like in this recipe. It would also be great with raspberries!
You can use either salt or sugar on the rim of your cocktail glasses. I like sugar!
To make this as a blended margarita, blend margarita ingredients in a powerful blender with approximately 2 cups of ice.
This recipe makes a bit of extra simple syrup - keep the extra syrup in the fridge for up to a week and use it in other cocktail recipes, fresh lemonade, or your morning smoothie!
The sweetness of this margarita will vary depending on the berries and limes that you use - give the mixture a taste before you pour it into glasses and add more lime juice or simple syrup if you'd like to adjust the sweetness!
If you want to stretch this margarita recipe a bit farther, top off each drink with a splash of tonic water.