This fresh blackberry margarita is fruity, tart, and just the right amount of sweet. It’s basically summer in a glass!
It’s the perfect drink to serve with your favorite vegan tacos, burritos, cheesy buffalo cauliflower wings , or anything that could use a splash of something bold and refreshing.
Does anyone else have a weakness for margaritas? I definitely do, especially when we’re having Mexican food for dinner! I developed this blackberry margarita recipe because I wanted to make a margarita that would be perfect for summertime, kind of like a boozy version of my 5-Ingredient Blackberry Limeade . The blackberries add a lovely sweetness to contrast with the time juice and salted rim!
Why You Need These Blackberry Margaritas in Your Life
You are going to flip for this recipe! Here’s what makes it SO good.
- Blackberry syrup for now and for later . This recipe makes a batch of blackberry syrup that you can use to make margaritas today, tomorrow, or make something else entirely. (Maybe add it to a Mango Mojito ? Yes!)
- Just the right balance of flavours . You’ve got the tart lime, orange liqueur, the absolutely essential tequila, and sweet blackberries to balance it all. I always love salting the rim of my margaritas too, but sugar also works or just skip the rim and sip away!
- Great for entertaining . Since this makes a full cup of syrup, you can scale up the cocktail portion of the recipe and make blackberry margaritas for a crowd.
Notes on Ingredients
Here are some details about the ingredients you’ll need to make this refreshing blackberry margarita. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Blackberry Syrup:
- Blackberries – Since they’re being cooked into a syrup, you can use fresh or frozen berries here.
- Granulated sugar
- Water
- Lime juice – Optional, for a little extra tanginess.
For the Margarita:
- Blackberry syrup
- Fresh blackberries – Smash or purée the berries.
- Tequila – Either blanco or reposado will work for this recipe.
- Orange liqueur – Triple sec or Cointreau are the most popular options.
- Lime juice – Use freshly squeezed, not bottled, for the best flavour.
- Ice
- Salt or sugar – For rimming the glass.
- Lime wedges and blackberries – For garnish.
How to Make Blackberry Margaritas
Here’s a simple step-by-step guide to making these delicious blackberry margaritas!
Make the syrup.
- Make the syrup . Combine the blackberries, sugar, and water in a saucepan over medium heat. Simmer for 6 to 8 minutes, smashing the berries as they cook.
- Strain the syrup . Pour the blackberry syrup through a fine mesh sieve into a jar, pressing to extract the liquid. Discard the pulp, then stir the lime juice into the syrup if you’re using it.
Shake the margarita.
- Make the margaritas . Rim the glasses with salt or sugar if desired. Add the blackberries, tequila, triple sec, lime juice, and cooled blackberry syrup to a shaker with ice. Shake for 15 to 20 seconds, or until chilled.
- Serve . Double strain into glasses with fresh ice and garnish with blackberries and a lime wedge.
Tips and Variations
- Don’t skip the shaking . If you don’t have a cocktail shaker, you can use a jar with a lid or even a protein shake mixer. The shaking is essential for mixing and chilling all the ingredients.
- Add another fruit to the mix . Make the blackberry syrup, but then instead of shaking the margarita with fresh blackberries, try it with raspberries, strawberries, or peaches.
- Make it minty . You can garnish with a sprig of fresh mint or, to infuse some mint flavour into your margarita, add a sprig of mint to the cocktail shaker before shaking.
Serving Suggestions
My favourite pairing with these blackberry margaritas are all my go-to Mexican-inspired recipes. My family loves these Vegan Birria Tacos and Crispy Beer-Battered Vegan Fish Tacos , and you can never go wrong with Loaded Vegan Nachos either! Or just enjoy your margs with chips and Pineapple Salsa .
How to Store Leftover Syrup
- Refrigerator : Store the blackberry syrup in a jar or airtight container in the refrigerator for up to 2 weeks.
- Freezer : Freeze the syrup in an airtight container or in an ice cube tray. The syrup cubes are perfect for making frozen blackberry margaritas in your blender !
More Cocktail Recipes
- Pineapple Coconut Rum Cocktail
- Watermelon Mojitos
- Kir Royale
- Spiced Mulled Wine
Ingredients
For the Blackberry Syrup (makes about 1 cup):
- 1 cup fresh or frozen blackberries , 150 grams
- ½ cup granulated sugar , 100 grams
- ½ cup water , 120 milliliters
- 1 teaspoon lime juice , optional – 5 milliliters
For the Margarita:
- 2 ounces homemade blackberry syrup , 60 milliliters
- ¼ cup fresh blackberries , smashed or puréed – 40 grams (measured whole berries)
- 3 ounces tequila , blanco or reposado – 90 milliliters
- 1 ½ ounces triple sec or Cointreau , 45 milliliters
- 1 ½ ounces freshly squeezed lime juice , 45 milliliters
- Ice , for shaking and serving
- Salt or sugar , for rimming the glasses (optional)
- Lime wedges and blackberries , for garnish
Instructions
Make the Blackberry Syrup:
- In a small saucepan, combine the blackberries, sugar, and water.
- Bring to a simmer over medium heat and cook for 6–8 minutes, stirring occasionally, until the berries have released their juices and the mixture thickens slightly.
- Strain through a fine mesh sieve into a jar, pressing to extract all the liquid. Discard the solids.
- Stir in the lime juice, if using, and let the syrup cool completely before using.
Make the Margarita:
- Optional: Rim glasses with a lime wedge and dip into salt or sugar. Set aside.
- In a cocktail shaker, add the smashed or puréed blackberries.
- Pour in tequila, triple sec, lime juice, and the cooled blackberry syrup. Add a generous amount of ice.
- Shake vigorously for 15–20 seconds until well chilled.
- Double strain into prepared glasses filled with fresh ice, if desired, to remove seeds and pulp.
- Garnish with fresh blackberries and a lime wedge.
Notes
- Refrigerator : Store the blackberry syrup in a jar or airtight container in the refrigerator for up to 2 weeks.
- Freezer : Freeze the syrup in an airtight container or in an ice cube tray. The syrup cubes are perfect for making frozen blackberry margaritas in your blender !
Blackberry Margarita
Ingredients
For the Blackberry Syrup (makes about 1 cup):
- 1 cup fresh or frozen blackberries 150 grams
- ½ cup granulated sugar 100 grams
- ½ cup water 120 milliliters
- 1 teaspoon lime juice optional – 5 milliliters
For the Margarita:
- 2 ounces homemade blackberry syrup 60 milliliters
- ¼ cup fresh blackberries smashed or puréed – 40 grams (measured whole berries)
- 3 ounces tequila blanco or reposado – 90 milliliters
- 1 ½ ounces triple sec or Cointreau 45 milliliters
- 1 ½ ounces freshly squeezed lime juice 45 milliliters
- Ice for shaking and serving
- Salt or sugar for rimming the glasses (optional)
- Lime wedges and blackberries for garnish
Instructions
Make the Blackberry Syrup:
- In a small saucepan, combine the blackberries, sugar, and water.
- Bring to a simmer over medium heat and cook for 6–8 minutes, stirring occasionally, until the berries have released their juices and the mixture thickens slightly.
- Strain through a fine mesh sieve into a jar, pressing to extract all the liquid. Discard the solids.
- Stir in the lime juice, if using, and let the syrup cool completely before using.
Make the Margarita:
- Optional: Rim glasses with a lime wedge and dip into salt or sugar. Set aside.
- In a cocktail shaker, add the smashed or puréed blackberries.
- Pour in tequila, triple sec, lime juice, and the cooled blackberry syrup. Add a generous amount of ice.
- Shake vigorously for 15–20 seconds until well chilled.
- Double strain into prepared glasses filled with fresh ice, if desired, to remove seeds and pulp.
- Garnish with fresh blackberries and a lime wedge.
Notes
- Refrigerator : Store the blackberry syrup in a jar or airtight container in the refrigerator for up to 2 weeks.
- Freezer : Freeze the syrup in an airtight container or in an ice cube tray. The syrup cubes are perfect for making frozen blackberry margaritas in your blender !
Nutrition
Blackberry Margarita https://jessicainthekitchen.com/blackberry-margarita/ July 28, 2025
If baking isn’t on your summer agenda, then be sure to make this strawberry icebox cake! It’s a no-bake treat that’s cool, creamy, and super easy to make.
Have you ever made an icebox cake before? They’re made by layering ingredients like whipped cream and pudding with graham crackers or cookies. You put this in the fridge and then the graham crackers or cookies get soft as they sit, taking on the texture of cake. It’s genius! I wanted to make a vegan version that my family could enjoy all summer long and that’s how this strawberry icebox cake with Coconut Whipped Cream came to be. It’s similar to my Strawberry Cream Pie , but even easier!
Why I Can’t Get Enough of This Icebox Cake Recipe
This is the perfect low-effort summer dessert! Here’s why I love it, and you will too.
- No oven needed . This is a no-bake dessert, which means you don’t have to worry about heating up your kitchen. It’s hot where I live, so I definitely appreciate this!
- Minimal ingredients . The ingredient list is so incredibly short, you’ll hardly believe it! All you need is the whipped coconut cream, fresh strawberries, and graham crackers.
- Easy assembly . Anyone can make this icebox cake, and since there’s no baking involved, it’s a great recipe to get kids to help with.
Notes on Ingredients
Here’s an overview of the ingredients you’ll need to make this vegan strawberry icebox cake. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Coconut Whipped Cream:
- Coconut cream – Purchase full cans of coconut cream; do not skim the coconut cream off the tops of coconut milk cans, or you won’t have enough cream.
- Powdered sugar – Here’s how to make Homemade Powdered Sugar .
- Vanilla extract
For Assembly:
- Graham crackers – Some graham crackers are made with honey, so make sure yours are vegan.
- Fresh strawberries – Frozen strawberries would add too much liquid; using fresh strawberries is key!
How to Make This Strawberry Icebox Cake
This no-bake strawberry icebox cake is simple to assemble for any occasion. Here’s what you’ll need to do:
Add the graham crackers.
- Make the coconut whipped cream . Beat the coconut cream, powdered sugar, and vanilla with a hand mixer for 2 to 3 minutes, or until you get a thick, fluffy texture like whipped cream.
- Assemble the cake . If you’d like, line an 8×8 inch baking dish with parchment for easy cleanup. Spread a small amount of whipped cream on the bottom. Add a layer of graham crackers, followed by one-third of the whipped cream and a layer of sliced strawberries. Repeat the layers two more times, ending with whipped cream.
- Chill . Cover the baking dish and refrigerate for at least 6 hours to allow the graham crackers to soften.
- Serve . Top with strawberries, then slice and serve.
Variations
Want to put your own stamp on this recipe? Here are some ideas for inspiration!
- Try another fruit . While strawberries are a classic choice for an icebox cake, you can also try using other fruit like raspberries, blueberries, or even sliced peaches. Summer gives you endless options!
- Make it chocolatey . Add cocoa powder to the whipped coconut cream for some extra decadence.
- Turn it into individual parfaits . You can break up the graham crackers with your hands and layer them into parfait dishes with the whipped coconut cream and strawberries for a single-serving dessert.
How to Store Leftovers
To store leftover strawberry icebox cake, cover it tightly with plastic wrap or aluminum foil, or transfer smaller portions to an airtight container. Leftovers will last for 3 to 4 days, depending on how fresh your berries were to start with.
I don’t recommend freezing this recipe, as the berries will release a lot of liquid when thawed, making your icebox cake soggy.
More Treats for Strawberry Lovers
- Strawberry Jam
- Strawberry Salsa
- Strawberry Banana Bread
- Strawberry Granita
Ingredients
For the Coconut Whipped Cream:
- 2 14-ounce cans coconut cream, chilled overnight , about 2 cups ( 480 milliliters)
- 4 tablespoons powdered sugar , 32 grams
- 1 teaspoon vanilla extract , 5 milliliters
For Assembly:
- About 15 full sheets vegan graham crackers , 250 grams, 5 per layer for 3 layers in an 8×8 inch / 20×20 cm pan
- 1 ½ pounds fresh strawberries , hulled and thinly sliced – 680 grams (about 1 pound for layers, ½ pound for topping)
Instructions
Make the Coconut Whipped Cream:
- Scoop of the chilled coconut cream into a mixing bowl.
- Add the powdered sugar and vanilla extract.
- Using a hand mixer, beat for 2–3 minutes until light, fluffy, and smooth.
- Refrigerate until ready to use.
Assemble the Cake:
- Line an 8×8 inch (20×20 cm) baking dish with parchment paper, or leave unlined if serving directly.
- Spread a small amount of coconut whipped cream on the bottom to anchor the graham crackers.
- Add a single layer of graham crackers (about 5 sheets, breaking as needed to fit).
- Spread one-third of the whipped cream over the crackers, then top with a layer of sliced strawberries.
- Repeat the layering two more times: crackers → whipped cream → strawberries.
- Finish with a layer of whipped cream on top. Reserve the remaining strawberries for garnish.
Chill and Serve:
- Cover tightly and refrigerate for at least 6 hours, preferably overnight, until the crackers soften and the layers meld together.
- Just before serving, top with the reserved sliced strawberries.
- Slice into squares and serve cold.
