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.
One last thing…
What do you think? I want to know! Leave me a comment and snap a photo for Instagram! Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me.
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