Empty My Fridge
Easy Spicy Blackberry Margarita Recipe! Perfect for summer!
Ingredients
- Blackberry4 ½–5 cups + 1 cup
- Sugar1 ¼ cups
- Serrano pepper2
- Lime1 ½ cups + 2
- Tequila anejo2 cups
- Triple sec½ cups
- Salt3–4 tsp
Instructions
- Put the blackberries, sugar, water and sliced serrano chili in a medium saucepan and stir.
- Bring to a simmer over medium heat. When the berries are soft, crush them with a potato masher into a thin jam.
- Keep cooking over medium heat for 10 to 15 minutes, stirring now and then, until the syrup thickens slightly.
- Pour the hot syrup through a fine-mesh strainer over a large bowl, pressing with a spatula to get out as much juice and pulp as possible and leaving only the seeds behind.
- Stir the syrup and refrigerate or freeze it to cool.
- Wash the limes, then soak them 10 to 15 minutes in cold water with a few tablespoons of baking soda. Rinse them clean.
- Halve the limes and squeeze out the juice with a citrus press. Strain it through a fine-mesh strainer if you want it pulp-free.
- Pour the chilled syrup into a large pitcher or measuring cup. Add the lime juice, tequila and triple sec, and mix well.
- Refrigerate the mix for a few hours or overnight.
- For the rim, combine 1/2 cup sugar with a few teaspoons of sea salt in a shallow bowl.
- Moisten the glass rims with a lime wedge and dip them in the sugar and salt mix.
- For 2 drinks, shake 1 cup ice with 1 cup margarita mix vigorously for a few minutes, then pour into the glasses.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
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