Blackberry Margarita Cocktail Food

BLACKBERRY MARGARITAS

Steps:

• For the puree: Add the blackberries to a medium saucepan with the sugar and lime juice. Cook over low heat, covered, 20 to 25 minutes. Strain using a fine mesh strainer, pressing the berries to extract as much juice/puree as possible. Place in the fridge to cool completely.
• For the lime sugar: Mix together the sugar and lime zest. Use a piece of lime to moisten the rim of each margarita glass, and then dip in the lime sugar.
• For the margaritas: In a blender, add 1 cup of the tequila, 1/4 cup of the triple sec, 1/4 cup of the sugar, and the juice of 1 lime. Fill the blender with ice and blend until smooth. Then add as much blackberry puree as desired, 1/3 to 1/2 cup. Pour into 4 rimmed glasses and serve immediately. Repeat with the rest of the ingredients for the other 4 glasses.

BLACKBERRY MARGARITA

Steps:

• Pour all ingredients into a blender with crushed ice, blend.
• Pour into Margarita glass.
• Garnish with 2 blackberries and a sprig of mint on a cocktail stick set across the glass. Serve with straw.

BLACKBERRY-LIME MARGARITAS

Steps:

• For the blackberry-lime ice cubes: Add the frozen blackberries, lime zest and juice and Orange Simple Syrup to a blender and puree until smooth. Pour into an ice cube tray with sixteen 1-ounce wells, put on a baking sheet and freeze until solid, at least 2 hours.
• For the blackberry-lime margaritas: Put 2 tablespoons sugar onto a small plate. Run a lime wedge around the rim of a rocks glass and dip the rim into the sugar to coat. Repeat with the remaining lime wedges and sugar with 3 more rocks glasses.
• For each drink, put 4 blackberry-lime ice cubes in a blender with 2 ounces silver tequila and 1 cup regular ice and blend until smooth. Pour the margarita into one of the prepared glasses. Repeat with the remaining ingredients. Garnish each glass with fresh blackberries and a lime wedge.
• Special equipment: an ice cube tray with sixteen 1-ounce wells
• Make the simple syrup by combining the sugar, orange zest and juice and 1/2 cup water in a small saucepot. Heat over medium-low heat, stirring, until the sugar has completely dissolved, 3 to 4 minutes. Set aside to cool.