It's mid year and it is HAWT in Seattle! furthermore, when it's hot like this, I truly need a margarita. Indeed, for the most part I like them constantly, however particularly in the late spring.
Today I am sharing an old most loved from my first book The Generous Table, the Blackberry Jalapeno Margarita! Ideally you are now knee somewhere down in blackberry season where you are living? We are simply wandering into our own and I just realized you would should be outfitted with the ideal formula when you bring home your first 16 ounces of the little 12 PM shaded gems!
This is one of my preferred plans from the book and one that regardless I make for companions and gathering visitors since it is so mainstream. Somewhat sweet, somewhat harsh and somewhat zesty, this is an epic margarita your companions wouldn't overlook soon either-appreciate!
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Ingredients
- ¾ cup tequila
- ½ cup triple sec or grand marnier
- ½ cup freshly squeezed lime juice
- 1 cup blackberry Jalapeno Syrup (see below)
- ice cubes
- fresh blackberries and lime wedges for garnish
For the Blackberry Jalapeno Syrup, (makes 1 ½ cups)
- 1 cup Sugar
- 1 cup water
- 1 cup fresh or frozen blackberries
- 2 jalapeno peppers, minced
- Lime wedges
- Sugar for the rim
Instructions
- To make the syrup: Combine the sugar and water in a small pot and bring to a brief boil over medium heat.
- Transfer the syrup to a blender and add the blackberries and the jalapenos. Blend until smooth. To extract the seeds, pour through a fine mesh strainer into an airtight container or mason jar. Refrigerate for up to 1 week.
- To make the margaritas: Rim 4 glasses with a lime wedge and then dip them into a dish filled with sugar. Upright the glasses and fill them with ice.
- Fill a cocktail shaker with the tequila, triple sec, lime juice and 1 cup of the Blackberry Jalapeno syrup, plus a handful of ice. Shake vigorously and strain the margaritas into the prepared glasses.
- Garnish with fresh blackberries and lime wedges and serve.
For more detail : bit.ly/2Wk5yLR
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