Make Ahead, Quick Fix
Berry-Rosemary Margaritas
Prep Time: 15 Minutes Start to Finish: 1 Hour 25 Minutes 6 servings
- 1 bag (15 to 16 oz) frozen mixed berries, thawed
- ¾ cup sugar
- 1¼ cups water
- 2 large sprigs rosemary
- 1 cup silver tequila (8 oz)
- ½ cup fresh lime juice
- ⅓ cup orange-flavored liqueur (2½ oz)
- Additional sugar
- Lime wedge
- Ice cubes or crushed ice
- Additional rosemary sprigs and lime wedges, if desired
1 In 2-quart saucepan, mash berries with ¾ cup sugar. Stir in water and 2 rosemary sprigs. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Strain syrup; discard solids. Cover; refrigerate at least 1 hour.
2 In large pitcher, stir together berry-rosemary syrup, tequila, lime juice and liqueur.
3 On small plate, place additional sugar. Rub rims of 6 margarita glasses (or other stemmed glasses) with lime wedge; dip wet rims in sugar.
4 Fill glasses with ice; pour margarita mixture over ice. Garnish with rosemary sprigs and lime wedges.
1 Serving: Calories 270; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 39g (Dietary Fiber 2g); Protein 0g Carbohydrate Choices: 2½
Make-Ahead Magic The berry-rosemary syrup can be refrigerated up to 1 week.
Festive Touch Some bartenders prefer using superfine sugar for coating the edges of glasses. This is available in many grocery stores, but if you want to make your own, simply blend granulated sugar in a blender or food processor about 30 seconds. The texture of superfine sugar dissolves quickly and lends sweetness without grittiness to the cocktail.
