Homemade blackberry syrup is easy to make, and sugar-free. Mix with tequila AND rosé wine, and you’ve got yourself a party!
Happy, Happy FRIDAYYYY! Last week for Cinco de Mayo, Jason and I met friends out in downtown Dunedin for a street parade. We look forward to it every year! They close the main street off, and the local Mexican restaurant gets crazy packed, there is live music, food stands, and of course loads of margaritas. It’s always a good time.
…except the margs from the stand outside were pre-mixed, and way too sweet. I was sadly disappointed (especially for the price we paid). I love margaritas, but for this exact reason I rarely order them out.
I do make them at home when we have friends over, though. Making a fresh margarita from the kitchen tastes so much better (and is less expensive!) then just about anywhere I order one out. Most margarita recipes will call for simple syrup, which is just dissolved sugar in water, and while I’m mostly okay with it – since the sugar is being portioned into a pitcher for the masses, it’s just as easy to make a simple syrup with fresh fruit and honey, instead!
It already feels like summer in Florida, and I have rosé on my mind. I thought for a little extra sweetness, fun, and color, why not top these tasty ‘ritas with a bit of rosé?!
These Blackberry Rosé Margaritas are the perfect cocktail to make all summer long. If your mom is also a fan of a good margarita, you’ll definitely earn bonus points if you make her a glass this weekend – cheers!
blackberry rosé margarita
- 1 cup fresh blackberries
- 1 cup water
- ½ cup honey
Blackberry Rosé Margaritas
- coarse salt for the rim
- 1 cup silver tequila
- ½ cup orange liqueur
- ½ cup blackberry syrup - recipe below
- 1½ cups rosé wine
- lemon or lime wedges - for garnish
- Combine the blackberries, water, and honey in a saucepan over medium heat. Bring to a boil while whisking constantly until the honey dissolves. Turn off the heat and let the mixture cool to room temperature, it will slightly thicken. This can be made in advance and stored in the refrigerator, up to one week.
- Place the salt on a plate. Rim a glass with a lemon or lime wedge and dip in the salt to coat. Fill the glass with ice.
- In a cocktail shaker, pour the tequila, orange liqueur, blackberry syrup, and rosé wine over ice. Shake vigorously. Pour mixture into the glass. Garnish with citrus, if desired. Cheers!
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