Happy Friday friends, it’s the hubs here again and here’s to a well deserved LONG weekend. Sure, it’s summer time and no summer day is complete without a tasty, fresh and fruity margarita.

The best part about this drink is the blueberry thyme syrup.  I really think you could serve this with anything.  The color is absolutely brilliant and the flavors scream summer time.  I will disclose that a little thyme goes a long way.  I love herbs but if you get heavy handed with this guy, you will be re-making another batch of syrup.  You might see this concoction in another drink down the road because it is that good!  Hence the reason why bright blueberries and lemony thyme work so well with Tina’s favorite cocktail of all time (The Margarita).

Speaking of all time, here’s to the all time greatest country in the history of mankind and to those who stand up and defend our freedoms and protect the world from tyranny.  We celebrate those who gave everything this weekend so keep that in mind at the beach, on the boat and behind the grill.  Here’s to the weekend and all our heroes.

CHEERS!

The Hubs

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Blueberry Thyme Margarita

Yield: 1 cockatil

Prep Time: 5 minutes

Cook Time: 10-15 minutes

Total Time: 15-20 minutes

Ingredients:

For the Blueberry-Thyme Puree:
1 12 ounce bag of frozen blueberries
1/2 cup water
1/3 cup sugar
1/3 cup lemon juice

2-3 sprigs of thyme

For the Margarita:
2 1/2 ounces blueberry thyme puree
2 ounces tequila
1 ounce lemon juice
1 ounce simple syrup (equal parts sugar & water... heated and sugar dissolved)

Directions:

For the Blueberry-Thyme Puree:
Place all ingredients (EXCEPT THYME) in a saucepan and bring to a simmer over medium-high heat until sugar is dissolved and berries start to burst (5-10 minutes). Remove from heat and steep 2-3 sprigs of thyme in the mixture for 3 minutes and then remove. Blend mixture in blender or food processor until smooth. Strain through a fine mesh strainer to remover any remaining skins and refrigerate until ready to use.

For the Margarita:
Add ingredients to a cocktail shaker with ice and shake vigorously until chilled. Serve over ice with a sprig of thyme for garnish.