Blueberry Rose Margarita

It’s easy enough to devour the season’s first blueberries by the handful but one of my favorite ways to indulge in their grassy-sweet flavor is an icy Blueberry Rose Margarita. It’s like you’re raising a glass, literally, to have made it to spring and the warm summer days ahead. Read on for exactly how I make it.

Fresh vs. Frozen Blueberries

The idea here is to use those first, plump, sweet blueberries of the season that you find at the Farmer’s Market but if that’s not a possibility for you, and your supermarket berries leave a lot to be desired, you can absolutely substitute frozen blueberries—in fact, you should.

For this margarita recipe we are making a blueberry syrup so frozen blueberries will work great. You don’t even need to thaw them before combining them with some sugar and water and simmering into a fruity syrup. Plus, the sweetened strained berries can be used to top yogurt or spread onto toast like jam, so you’re really getting two recipes for one!

Use The Best Rose Water

The rose flavor in this drink comes from rose water. Rose water is a flavored water made from steeping rose petals in water until the flavor is infused in the liquid. Some rose waters however, add chemical enhancers which make it taste like you’re drinking perfume.

The best Rose water is Carlo Rose Water made in Glendale, California. It has a fresh rose aroma and a light floral taste. Second to Carlo brand is Cortas, which has a slightly stronger flavor but still delicate and sweet.

There’s lots of other ways to use a bottle of rose water. It’s amazing in desserts. You can add a teaspoon to homemade vanilla ice cream or swirl a few drops into Mexican Wedding Cookie dough before baking. Lots of people add it to thier beauty routine as a toner too, although I’ve never tried that. If you do, let me know how it turns out.

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Blueberry Rose Margarita

Yield: 1 drink

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

There are a 101 ways to enjoy blueberries but a Blueberry Rose Margarita has got to be my favorite. A splash of rose water adds the perfect floral touch.

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Ingredients

For the Blueberry Syrup

• 2 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 1/4 cup water

For the Margarita

• 2 ounces Reposado tequila
• 1 lime, juiced
• 1 ounce blueberry syrup ((recipe above))
• 1 ounce orange juice
• splash rose water
• salt, ice, orange wedges, and blueberries, (for garnish)

Instructions

For the Blueberry Syrup

1. Combine blueberries, sugar, and water in a saucepan. Bring to a boil and simmer 10 minutes. Let cool, strain, and chill. 
2. Save any leftover syrup in a tightly-sealed container in the refrigerator for up to 2 months. You can save strained blueberries and eat over yogurt or spread on toast. 

For the Margarita

1. Rub the rim of a cocktail glass with a lime wedge and dip in coarse salt. Fill glass with ice. 
2. Fill a cocktail shaker with ice and add tequila, lime juice, blueberry syrup, orange juice, and rose water. 
3. Shake super hard for longer than you want to and pour into prepared glass. Garnish with a few blueberries and orange slice. ¡Salúd!

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 792Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 601mgCarbohydrates: 166gFiber: 12gSugar: 144gProtein: 3g

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