Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get new recipes from me every week!

Blackberry margarita in glass with salted rim and fresh berries and lime

Blackberry Margarita

Print Recipe
This summery blackberry margarita recipe is refreshing, delicious, and perfect for adding to your Taco Tuesday menu. It's always a hit!
Course Drinks
Cuisine Mexican, tex mex
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 margaritas
Calories 232
Author Jessica Hylton

Ingredients

For the Blackberry Syrup (makes about 1 cup):

  • 1 cup fresh or frozen blackberries 150 grams
  • ½ cup granulated sugar 100 grams
  • ½ cup water 120 milliliters
  • 1 teaspoon lime juice optional – 5 milliliters

For the Margarita:

  • 2 ounces homemade blackberry syrup 60 milliliters
  • ¼ cup fresh blackberries smashed or puréed – 40 grams (measured whole berries)
  • 3 ounces tequila blanco or reposado – 90 milliliters
  • 1 ½ ounces triple sec or Cointreau 45 milliliters
  • 1 ½ ounces freshly squeezed lime juice 45 milliliters
  • Ice for shaking and serving
  • Salt or sugar for rimming the glasses (optional)
  • Lime wedges and blackberries for garnish

Instructions

Make the Blackberry Syrup:

  • In a small saucepan, combine the blackberries, sugar, and water.
  • Bring to a simmer over medium heat and cook for 6–8 minutes, stirring occasionally, until the berries have released their juices and the mixture thickens slightly.
  • Strain through a fine mesh sieve into a jar, pressing to extract all the liquid. Discard the solids.
  • Stir in the lime juice, if using, and let the syrup cool completely before using.

Make the Margarita:

  • Optional: Rim glasses with a lime wedge and dip into salt or sugar. Set aside.
  • In a cocktail shaker, add the smashed or puréed blackberries.
  • Pour in tequila, triple sec, lime juice, and the cooled blackberry syrup. Add a generous amount of ice.
  • Shake vigorously for 15–20 seconds until well chilled.
  • Double strain into prepared glasses filled with fresh ice, if desired, to remove seeds and pulp.
  • Garnish with fresh blackberries and a lime wedge.

Notes

  • Refrigerator: Store the blackberry syrup in a jar or airtight container in the refrigerator for up to 2 weeks.
  • Freezer: Freeze the syrup in an airtight container or in an ice cube tray. The syrup cubes are perfect for making frozen blackberry margaritas in your blender!

Nutrition

Calories: 232kcal | Carbohydrates: 24g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 9mg | Potassium: 108mg | Fiber: 2g | Sugar: 21g | Vitamin A: 89IU | Vitamin C: 15mg | Calcium: 26mg | Iron: 0.3mg