Roasted Blueberry Basil Margaritas

I don’t have them often, but margaritas are a must with Mexican food. I love fruity cocktails, and this unusual margarita recipe sounded perfect. I wasn’t sure about the basil-infused syrup, but as always, there’s only one way to find out if it works. Let’s give these Roasted Blueberry Basil Margaritas a try!

This post was originally published on August 4, 2017. The text and photos were updated on July 18, 2021. The review and rating have not been changed.

I don’t know which is weirder. That I had the patience to roast berries before putting them in this beverage or that I put something green, like a vegetable, in my margarita. Basil is a vegetable. Hear me roar.

Recipe Author: Jessica Merchant at How Sweet It Is
Get the recipe

The Ingredients

I’m no tequila expert, so I went with what my husband recommended: Patron. I’m glad I did. Tequila is a prominent taste, so using a good one is important.

I also recommend buying a lot of limes or a good lime juice (not from concentrate). I used 2 1/2 limes to get enough juice for 1 cocktail, and you’ll need some extra for garnish and salting the rim of your glass (I like to use coarse kosher salt for this).

Roasted Blueberry Basil Margaritas Ingredients
Tequila, sugar, basil, blueberries, lime, salt, and Grand Marnier

The Process

The first time I made these Roasted Blueberry Basil Margaritas, I had never made a margarita, and salting my glass was a first. I ran a lime wedge around the rim of glass the glass then dipped it onto a mixture of sugar and salt.

When I decided to update the photos, I had had a lot more practice with salting glasses, so I did it a little differently. This time I dipped the glasses in a little simple syrup instead of using a lime wedge. I let each glass rest for a minute or two to make sure the sugar-salt mixture really stuck.

Making the basil simple syrup and roasting the blueberries was the longest part of the process. It wasn’t difficult, but it took a good half hour to make with time for cooling. The author mentions that it’s not a requirement to roast the blueberries, but I can’t imagine skipping that step. They are so good!

I made my margaritas with strained and unstrained blueberry basil syrup. The blueberry taste was slightly stronger in the unstrained version, and I preferred that. The blueberry bits sank to the bottom of my glass, so I didn’t notice them as I sipped. They did clog the built-in strainer on my cocktail shaker, though, so I had to remove the top and use a separate cocktail strainer.

Roasted Blueberries
Roasted Blueberries

So how was it?

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I loved this cocktail even though I'm not a big tequila person. It was crisp, sweet, tart and very refreshing. The tequila was the most noticeable taste, followed by the lime and blueberry. The basil taste was very slight but a nice compliment to the sweetness of the syrup and Grand Marnier. All in all, well worth the effort of making the blueberry basil syrup.
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Candice
Candicehttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

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Roasted Blueberry Basil MargaritasI loved this cocktail even though I'm not a big tequila person. It was crisp, sweet, tart and very refreshing. The tequila was the most noticeable taste, followed by the lime and blueberry. The basil taste was very slight but a nice compliment to the sweetness of the syrup and Grand Marnier. All in all, well worth the effort of making the blueberry basil syrup.