My friend Kat just had a baby (Henry! So cute!), and a couple weeks ago, we got to shower them both with love and presents. I was put in charge of beverages, and since Kat had responsibly abstained from alcohol for nine long months, I thought she deserved a treat.
I made blueberry margaritas because a) Henry is a boy so blue was festive, and b) there was a taco bar so it just seemed fitting. You can add this simple syrup to margaritas, lemonade, or any other cocktail you fancy.
Roasted Blueberry Basil Simple Syrup
Preheat oven to 400 degrees F. Place 2 cups of blueberries on a nonstick baking sheet with a pinch of salt. Place in the oven and roast for 15-20 minutes, or until berries start to burst.
While blueberries are roasting, combine 1 cup water + 1 cup sugar in a small saucepan and add 6-8 fresh basil leaves. Bring to a boil and let sugar dissolve, then turn off heat and let cool completely, about 20 minutes. Combine simple syrup + roasted blueberries in a blender/food processor and blend until combined.
The original recipe contained instructions for the actual margarita portion but I was short on time and needed enough for 20+ people, so I just mixed the blueberry syrup in with bottled margarita mix + tequila. The above instructions make enough blueberry syrup for 3 pitchers of blueberry margaritas. Just pour over ice and top with a lime wedge and fresh basil leaf.
Bottoms up!
Original recipe via How Sweet It Is.
