Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
One of my all-time favorite indulgences is a big basket of tortilla chips, a gooey bowl of queso cheese dip and a sweet, swirled margarita. As much as I love a few of those on a Friday night, I'm often left feeling bloated and full of sugar. That's why my marg's a little skinnier these days, which means more room for queso.
This luscious swirled margarita has about 50 percent less sugar than the ones you get at your favorite Mexican restaurant. Plus, the addition of the tangy balsamic vinegar makes the perfect complement to your favorite frozen margarita base.
Tropical fruit and balsamic blueberry swirl margarita recipe
Serves about 4
For the base
6 ounces white tequila
2 ounces triple sec
1/2 cup cranberry juice
6 cups frozen tropical fruit
For the balsamic blueberry swirl
1/4 cup balsamic vinegar
1 cup fresh blueberries
1 tablespoon brown sugar
Dash lemon zest
To make the blueberry sauce for the swirl, pour the vinegar into a saucepan and bring it to a boil. Reduce to low and let it simmer for about 6 minutes, or until reduced by half. Add the blueberries and brown sugar. Stir in the lemon zest.
Reduce the heat to low and let it simmer for about 5 minutes. Using the back of a spoon, press the berries gently against the side of the pan. Continue to simmer until the mixture is thick, almost like a syrup. This may take about 10 minutes. Remove from heat and let cool.
To make the margarita base, blend the frozen fruit, cranberry juice, tequila and triple sec until thick and pureed.
Pour a few spoonfuls of blueberry sauce into 4 chilled glasses. Top with tropical fruit base and add additional blueberry sauce. Swirl together with a spoon or straw.