Ingredients
Scale
For the pineapple-blueberry infused tequila:
- Fresh, ripe pineapple chunks
- Fresh or frozen blueberries
- Tequila
For 4 – 8-oz. margaritas:
- 1 cup pineapple-blueberry infused tequila
- 1/4 cup Cointreau, Grand Marnier or other orange liqueur
- 1/2 cup frozen lemonade concentrate, thawed
- 1/2 cup frozen limeade concentrate, thawed
- 1/2 cup water (or more, to taste)
Instructions
- At least 2 days before the occasion, fill a pint or quart-size jar (depending on how much infused tequila you want) about 3/4 full of fresh pineapple and blueberries. (Proportions aren’t critical at this point-this is a very forgiving step.) Fill the jar with tequila. Cover the jar and set it in a dark place for at least 48 hours.
- When it’s time to make the margaritas: strain out a cup of the tequila and use a spoon to scoop out some blueberries for garnish. In a small pitcher or shaker, mix the tequila with the orange liqueur, lemonade & limeade concentrate and water.
- Rim 4 – 8-oz. glasses with sugar and fill each glass most of the way with ice. Divide the margaritas between the 4 glasses. Add a couple tequila infused blueberries to each glass and garnish with a wedge of real pineapple. Warn your guests about eating the blueberries … they will have taste strongly of tequila.
Notes
Prep time above is the time it takes to mix together the margaritas at the end. It takes a little prep time ahead of time to put the fruit in the jar and fill with tequila.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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