For the rim: Mix together salt and lime zest on a small flat plate. Wet the sides of a margarita glass with a wedge of lime. Rim the glass in the salt mixture. Set it aside.
To make the blueberry puree, place blueberries and lime juice in a blender and blend until smooth. Place it in a jar and set it aside.
To make Blueberry Margarita on The Rocks: Fill a jar (or cocktail shaker) with 4-5 ice cubes. Add in blueberry puree, tequila, triple sec and Powell & Mahoney Classic or Skinny Margarita Mix. Put the lid on and shake for 15 seconds. Fill the reserved margarita glass with ice and pour the mixture over. Squeeze a small wedge of lime, garnish with blueberries and serve.
To make Frozen Blueberry Margaritas: Place frozen blueberries, tequila, triple sec, lime juice, Powell & Mahoney Classic or Skinny Margarita Mix, and ice in the bowl of a blender. Blend on medium speed until smooth, 45-50 seconds. Pour into a salt-rimmed margarita glass and garnish with fresh blueberries before serving.
Don't have margarita mix? Follow my formula for one serving below:
2 parts tequila Blanco
1 part triple sec or orange liquor
1 part honey simple syrup (or regular simple syrup)
½ part fresh lime juice
2 parts blueberry puree (or any other fruit puree of your choice)
This recipe makes more blueberry puree than needed to make one serving. You can either use it to make more Blueberry margaritas or use it in other recipes.If you do not have frozen blueberries, you can blend fresh blueberries with ice. You may have to blend them longer, but it would still work.Keep your margarita glasses in the freezer until you are ready to serve: I always keep a few beer and margarita glasses in my freezer. I think any (cold) beverage served in a cold glass tastes better.Want to make this a non-alcoholic beverage? Simply omit tequila and triple sec and add a little bit more blueberry juice or puree.