MIXED BERRY MARGARITA
Colorful Mixed Berry Margaritas. Loaded with fresh blueberries, cherries and blackberries. A fun twist on the original!
Provided by Kelley Simmons
Categories Drinks
Time 5m
Number Of Ingredients 6
Steps:
- Use a wedge of lime to wet the rim of a glass and dip in either sugar or salt.
- Add berries and simple syrup to the glass and muddle.
- Stir in lime juice and tequila.
- Top with ice and garnish with fresh berries if desired.
- Note: If the seeds from the blackberries bother you simply strain through a sieve before serving.
- Note: To make a large batch of simple syrup just combine equal parts sugar and water. I do 1/2 cup water 1/2 cup sugar. Keeps in the fridge for up to a month.
Nutrition Facts : Calories 241 kcal, Carbohydrate 30 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 19 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
MAMA D'S VERY BERRY MARGARITAS
This frozen margarita is a berrilicious treat. Sweet, cool and goes down smooth. Great for unwinding on a hot day or any festive occasion.
Provided by Mama Delilah
Categories World Cuisine Recipes Latin American Mexican
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Place the ice into a blender pitcher. Pour in the tequila, triple sec, and orange juice. Add the strawberries, blueberries, raspberries, and sugar. Cover, and blend until the mixture is smooth, or to your desired consistency. Pour into chilled glasses to serve.
Nutrition Facts : Calories 244.6 calories, Carbohydrate 26.6 g, Fat 0.3 g, Fiber 1.4 g, Protein 0.5 g, Sodium 3.3 mg, Sugar 22.7 g
FOUR BERRY MARGARITAS
I love to whip up a few batches of homemade margarita mix to give to all of my cocktail-loving friends. I used to let it simmer away on the stove, but now, I use my slow cooker. -Vianney Rodriguez, XXXXXXXX, XXXXXXXXX
Provided by Taste of Home
Time 4h10m
Yield 56 servings (14 cups margarita mix).
Number Of Ingredients 10
Steps:
- Combine water, berries, sugar, and cinnamon in a 5- or 6-qt. slow cooker. Cook, covered, on low until berries are tender, 4-6 hours. Press through a cheesecloth-lined fine-mesh strainer into a bowl; discard pulp, seeds and cinnamon sticks. Cool cooking liquid completely. Stir in lime juice. Cover and refrigerate up to 2 weeks., For each serving, using lime wedge, moisten the rim of a margarita or cocktail glass. Set aside lime wedge for garnish. Sprinkle salt on a plate; dip rim into salt. If desired, fill glass with ice; set aside. Discard remaining salt on plate., Fill a cocktail shaker three-fourths full with ice. Add 1/4 cup berry mixture, 1 oz. tequila and 1 oz. Cointreau; cover and shake until condensation forms on outside of shaker, 10-15 seconds. Strain into prepared glass. Garnish with reserved lime wedge. Serve immediately.
Nutrition Facts : Calories 219 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
MIXED BERRY FROZEN MARGARITAS
These fresh Mixed Berry Frozen Margaritas are easy to make in your pitcher. Loaded with fresh berries, agave, tequila and fresh fruit juices. They're so smooth, yummy and perfect for parties!
Provided by Krista
Categories Drinks
Time 5m
Number Of Ingredients 8
Steps:
- To a blender add, frozen berries, ice cubes, tequila, orange juice, grand marnier, lime juice, and agave nectar. Blend until smooth and no chunks remain.
- To coat the rim of the glass. Add lime zest to 2 tablespoons of sugar and add to a plate. Take a lime wedge and go around the rim of the glass to cover with lime juice then gently dab the lime rimmed glass in the lime sugar blend. Pour berry margarita into glass and garnish with a lime wedge and strawberry.
- Serve!
Nutrition Facts : ServingSize 6 oz., Calories 239 calories, Sugar 21 g, Sodium 11 mg, Fat 0 g, SaturatedFat 0 g, Carbohydrate 26 g, Fiber 2 g, Protein 1 g, Cholesterol 0 g
BERRY MARGARITA
Make and share this Berry Margarita recipe from Food.com.
Provided by Shelby Jo
Categories Beverages
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- coat rim of glass with fine sugar.
- Combine all ingredients in a blender, blend until frothy.
- Fill glass and garnish with a fresh berry or lime slice.
FROZEN LEMON-BERRY MARGARITAS
Provided by Marcela Valladolid
Number Of Ingredients 0
Steps:
- Puree 2 pints lemon sorbet, 2 cups thawed frozen mixed berries and 1/2 cup tequila anejo in a blender until smooth, about 1 minute. Divide among 6 glasses; garnish with lime or lemon wedges.
BLACKBERRY MARGARITAS
Provided by Ree Drummond : Food Network
Categories beverage
Time 1h5m
Yield 8 servings
Number Of Ingredients 11
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.
TRIPLE BERRY MARGARITAS
For extra-slushy Margaritas, freeze the drinks in the blender jar at least thirty minutes and up to one hour; stir, if necessary, before serving. Instead of using salt, coat the glass rims with superfine sugar: Run a lime wedge along the rims to moisten, then dip them into a shallow saucer of sugar.
Provided by Juenessa
Categories Beverages
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Puree blackberries, raspberries, and lime juice in blender until smooth.
- Strain through fine mesh strainer into large measuring cup.
- Add sugar; stir until dissolved.
- Refrigerate berry puree at least 1 hour and up to 1 day.
- Mix tequila and Grand Marnier into berry puree.
- Transfer half of mixture to blender; add half of frozen strawberries and 2 1/2 cups ice.
- Blend until smooth.
- Transfer to pitcher.
- Repeat with remaining berry puree, frozen strawberries, and ice.
- Pour into sugar-rimmed Margarita glasses and serve.
- **Prep time does not include refrigerating the berry puree at least an hour and up to one day.
Nutrition Facts : Calories 135.1, Fat 0.8, Sodium 4.9, Carbohydrate 33.5, Fiber 6.6, Sugar 24.5, Protein 1.6
DOUBLE BERRY MARGARITAS IN THE ICE CREAM MAKER
Bought a new ice cream maker and I just love the slushy consistancy you get with frozen drinks. Here is one I made the other day to use up some berries. Leave the sugar out if you want. I added it and liked it so I am leaving it in.
Provided by Kim127
Categories Beverages
Time 25m
Yield 4 margaritas, 4 serving(s)
Number Of Ingredients 7
Steps:
- Add blackberries and raspberries with 1/2 cup sour mix to a blender. Chop until berries are processed.
- Add remainder of sour mix, triple sec, tequila and sugar to the blender. Puree until smooth, about 30-40 seconds.
- Start ice cream maker and pour in liquid.
- Let the machine do its work until the liquid becomes slushy to your liking. Ours was good at about 15-20 minutes.
- Pour into a margarita glass and garnish with a slice of lime!
Nutrition Facts : Calories 40.1, Fat 0.2, Sodium 0.4, Carbohydrate 9.9, Fiber 1.9, Sugar 7.8, Protein 0.4
PIZZA MARGHERITA IN 4 EASY STEPS
Even a novice cook can master the art of pizza with our simple step-by-step guide. Bellissimo!
Provided by Good Food team
Categories Buffet, Dinner, Main course, Snack, Supper
Time 35m
Yield Makes 2 pizzas, serves 4
Number Of Ingredients 11
Steps:
- Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it's not essential for a thin crust.
- Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
- Roll out the dough: if you've let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
- Top and bake: heat the oven to 240C/220C fan/gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.
Nutrition Facts : Calories 431 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium
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