I kind of feel like this drink is the last kiss of summer. The nectarines are so beautiful right now and the garden is still filled with basil, but it won’t last.
I love a frozen, refreshing margarita, it kind of just epitomizes summertime. Using fresh ingredients makes it even better. I have been stockpiling peaches and nectarines, slicing and freezing them for smoothies in the wintertime.
Then it hit me, why not a nectarine-basil margarita? I once made a Nectarine-Basil Shortbread Tart that was out-of-this-world delicious. I knew the flavors would work well together.
I started by making a basil simple syrup. This can be done the day before so it is chilled when you add it to the blend.
I started with frozen nectarines I let thaw out slightly. This way the drink is cold but not too frozen making it too thick.
I always use top shelf silver tequila, such as Patron, for margaritas. The gold tequila gives it too much of a bite. The Patron is smooth and makes a lovely drink even better.
- kosher salt and lime wedge
- 2 nectarines, peeled, sliced & frozen but slightly thawed out
- 1/4 cup basil simple syrup*
- juice of one lime
- 2 ounces top shelf silver tequila, such as Patron
- Run the wedge of a lime around the rim of a margarita glass and then dip in kosher salt. Set aside.
- Place all other ingredients in a blender and puree until smooth. Pour into salt rimmed glass and serve immediately.
- *Basil Simple Syrup - 1/2 cup sugar, 1/2 cup water and one stalk of basil with about 12 leaves. Combine and boil until sugar is dissolved. Remove from heat. Once room temperature, remove basil and place in a small pouring vessel. Chill until needed.
A perfect end of summer treat.