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Pineapple Basil Margaritas

Servings: 4 -6


  • 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


  • 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.