Triple Berry Margaritas Food

TRIPLE BERRY MARGARITAS

Steps:

• 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 1/4 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.

TRIPLE BERRY MARGARITAS

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.

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.

MARGARITAS

Steps:

• To salt the margarita glasses, rub the outside rims of 4 big glasses with a cut lime and press them lightly into a plate of kosher salt, to coat.
• Combine the lime juice, sugar, Grand Marnier, Triple Sec, tequila, and a big handful of ice in a cocktail shaker (or blender). Shake the margarita really well, for a good 20 seconds, and strain into the salt rimmed glasses filled with ice.

BERRY MARGARITA

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.

CLASSIC MARGARITA

Steps:

• Moisten rim of 1 cocktail glass with lime wedge. If desired, sprinkle salt on a plate; dip rim in salt. Fill glass with ice. In an empty cocktail shaker, combine tequila, Triple Sec and lime juice. Fill with ice; cover and shake until frost forms on the outside of the shaker, 15-20 seconds. Strain into prepared glass. Garnish with lime wedge.

MAMA D'S VERY BERRY MARGARITAS

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.