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Roasted Blueberry Basil Margaritas.

August 10, 2012
76 comments »

I don’t know which is weirder.

spacer That I had the patience to roast berries before putting them in this beverage

or

that I put something green, like a vegetable, in my margarita. Basil is a vegetable. Hear me roar.

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In case you were wondering, that totally means this is a health food. Lots of antioxidants or… something.

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What?

Have I gone overboard with my roasted blueberry fascination? It’s okay. You can tell me. I can take it.

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I’ll just make another and cry my tears into the glass. Fridays rule.

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Roasted Blueberry Basil Margaritas

Yield: recipe for one margarita, can easily be multiplied

Total Time: 10 minutes

Ingredients:

2 ounces Grand Marnier
1 1/2 ounces Tequila
2 ounces lime juice
2 1/2 ounces blueberry basil simple syrup [recipe below]
sliced lime + fresh blueberries and basil leaves for garnish
salt + sugar for the rim

Directions:

Rim the ridge of your glass with a lime wedge and dip in a mix of margarita salt + sugar [I used about 3 tablespoons salt to 2 teaspoons sugar]. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices, then drop in blueberries and more fresh basil leaves.

For roasted blueberry basil simple syrup:

Preheat oven 400 degrees F. Place 1 cup of blueberries on a nonstick baking sheet with a pinch of salt. Place in the oven and roast for 15-20 minutes, or until berries start to burst.

While blueberries are roasting, combine equal parts sugar and water (such as 1/2 cup of each) in a small saucepan and add 6-8 fresh basil leaves, bring to a boil and let sugar dissolve, then turn off heat and let cool completely, about 20 minutes. Combine 1/2 cup simple syrup + roasted blueberries in a blender/food processor and blend until combined. Feel free to strain if you don't want small blueberries chunks. I love them!

This recipe can be easily doubled, quadrupled, etc. Since everyone’s tastes differ, add simple syrup 1/4 cup at a time and go from taste. I also suggest buying the lime juice if you plan on making a pitcher (or 2) considering you’d have to squeeze a billion limes to get enough juice.

[recipe adapted from my favorite margs]

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P.S. you don’t REALLY have to roast the blueberries if you’re short on time… but you totally should.

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76 Responses to “Roasted Blueberry Basil Margaritas.”

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  1. spacer #
    51
    Colleen @ Culinary Colleen — August 14, 2012 @ 8:45 am

    I never would have thought to roast blueberries – what a great idea!

    Reply

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    52
    Jenny @ BAKE — August 16, 2012 @ 7:29 am

    these photos are gorgeous! you are the queen of cocktails!

    Reply

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    53
    Tara — August 20, 2012 @ 8:02 pm

    can’t wait to try! those look delicious.

    Reply

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    54
    Lisa S. — September 15, 2012 @ 7:39 pm

    Bought some frozen blueberries yesterday. Have fresh basil growing in a pot on my back deck. Still need to get the booze but man, am I ever excited to try these!!

    Reply

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    55
     helps boost metabolism — December 13, 2012 @ 5:57 pm

    No matter if some one searches for his required thing, thus he/she wants
    to be available that in detail, so that thing is maintained over here.

    Reply

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    56
    Jason — July 17, 2014 @ 1:33 pm

    Just a heads up that your recipe is being used, without attribution here:

    gustomatic.com/roasted-blueberry-basil-margaritas/

    and here:

    foodbutmore.com/roasted-blueberry-basil-margaritas/

    Reply

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