Pineapple Basil Margaritas
July 31, 2011
For my Foodbuzz 24×24 party, we also made pineapple basil margaritas with fresh basil from our garden. These margaritas are sweeter than your average and don’t have that sour lime taste that sometimes comes with others. The basil adds a nice earthy kick to balance the sweetness. I can safely say that these margaritas are the best that I have ever had. I highly recommend you try both this and the orange mint hibiscus mojito recipes and wow your company with them!
Pineapple Basil Margaritas
Servings: 4 -6
Ingredients
- 1 3-4 lb pineapple
- 2 tbsp basil plus more to steep tequila in
- cup lime juice
- cup lemon juice
- cup sugar
- pinch of salt
- 2 cups crushed ice
- 1 cup 100% agave tequila soak extra bail leaves/stems in tequila for 30 min-1 hour
- 1 cup Triple Sec
Instructions
- Peel and core the pineapple, then cut half of the pineapple into chunks (reserve remaining half for another use).
- Puree with basil in a food processor smooth and foamy (about 1 minute).
- Combine 1/2 cup pureed pineapple with lemon and lime juices and sugar.
- Strain the juice mixture into a pitcher and add tequila, Triple Sec, and remaining crushed ice.
- Stir until well combined (about 1 minute).
- Divide 1 cup of crushed ice between 4-6 margarita glasses.
- Strain into ice-filled glasses to serve.
