Serves: Makes two (¾-liter) jars of margarita purée; each jar is enough for four margaritas
- ½ cup granulated sugar
- ¼ cup water
- ½ cup lightly packed fresh basil leaves
- 3 cups fresh blueberries
- 3 cups fresh blackberries
- ¼ cup freshly squeezed lime juice
- 2 tablespoons freshly squeezed lemon juice
Procedures:To add a cool touch, as well as whimsy and fun, to a backyard party, blend this margarita base together with premium silver tequila and a touch of Cointreau in an ice-cream maker. The results are berrylicious—an adult slushie—ready for a chilled margarita glass rimmed with sugar and garnished with a wheel of lime.
- Wash the jars in hot, soapy water and dry thoroughly. Alternatively, run the jars through the regular cycle of your dishwasher; wash the rubber gaskets by hand.
- Combine the sugar and water in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Add the basil, decrease the heat, and simmer for 2 minutes. Remove the pan from the heat and set aside to cool. Using a fine-mesh strainer, strain the simple syrup into a blender. Discard the basil.
- Add the blueberries, blackberries, and lime and lemon juices to the blender. Holding the blender lid securely in place, blend the mixture on high speed until puréed. Using a fine-mesh strainer set over a medium bowl, strain the berry purée to remove all the seeds. Using a rubber spatula, press down to extract all the purée. Discard the seeds.
- Using a wide-mouth funnel and filling one jar at a time, ladle the berry purée into the prepared jars, leaving 1 inch headspace. Wipe the rims clean and secure the lids. Label and refrigerate.
Storing: Refrigerate for up to 10 days, or freeze for up to 3 months.