These cauliflower bites are crispy, crunchy, tasty snacks coated in a sweet-and-spicy sweet sriracha sauce for ALL the flavour. They’ll turn anyone into a cauliflower lover!
Cauliflower bites and wings are some of my favourite recipes to make and eat. And judging by the response when I post them, you love them too! I have endless options to choose from, whether it’s Mango Habanero Cauliflower Wings , Sticky Sesame Cauliflower Wings , or BBQ Cauliflower Wings , but if you want crispy-crunchy bites with the perfect balance of sweet and spicy, these sweet sriracha cauliflower bites are for you, my friend!
What Makes These Cauliflower Bites a Hit
Cauliflower is so versatile, you can use it in anything and it comes out beautifully. This is one of those meatless recipes that will have the meat lovers come a-running.
- Perfect crispy coating . The almond milk coating provides a light battering and the gluten-free breadcrumbs create a crunchy exterior, all without the usual egg and dairy.
- Tender insides . Under that crispy coating is meltingly tender cauliflower. These cauliflower bites are pretty reminiscent of nuggets, just twenty times better!
- Sweet heat . I LOVE spicy food (see my Scotch Bonnet Pepper Hot Sauce for evidence!), but it’s even better when the heat is balanced with sweet, which is exactly what you get in these cauliflower bites.
Notes on Ingredients
You’ll be surprised how short the ingredient list is for these cauliflower bites! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cauliflower – You can buy a head of cauliflower and break it into bite-sized pieces or buy a bag of pre-cut cauliflower to save on prep time. Just don’t use frozen cauliflower, which bakes up too mushy for this cauliflower bite recipe.
- Plant milk – Any kind you like, as long as it’s unsweetened and unflavoured.
- Cornstarch – Or arrowroot, if you prefer.
- Seasonings – Sea salt, ground black pepper, and garlic powder.
- Gluten-free breadcrumbs – Or regular breadcrumbs if you’re not gluten-free.
- Sriracha – I use a generous amount to make these cauliflower bites spicy, but you can use less for a milder flavour!
- Sweetener – I use maple syrup or agave.
How to Make Cauliflower Bites
You know what I love about this recipe? You don’t need to dredge the florets one by one! All the cauliflower is tossed in the batter, then the breadcrumbs. Here’s how easy it is:
Make the batter.
- Prepare . Preheat your oven to 450℉ and grease a baking sheet.
- Make the batter . Whisk the plant milk with a teaspoon of salt, a teaspoon of pepper, and garlic powder, then whisk in the cornstarch until smooth.
- Batter the cauliflower . Break the cauliflower into florets then toss with the batter.
Season the breadcrumbs.
- Coat with breadcrumbs . Whisk the breadcrumbs with the remaining salt and pepper, then toss the cauliflower in this mixture.
- Bake . Spread the cauliflower bites on the baking sheet. For extra crispiness and a golden brown colour, spray the bites with oil or cooking spray. Bake for 18 to 20 minutes.
Make the sauce.
- Make the sauce . Whisk the sriracha and sweetener together.
- Serve . Plate the cauliflower bites with a bowl of the sauce for dipping, drizzle the sauce over the bites, or toss the bites in the sauce. (The last option gives you the most flavour, but the coating will soften if you don’t eat them immediately!)
Tips and Variations
- Cut the cauliflower florets into even sizes . This way, it will all bake at the same rate and the bites will be done cooking at the same time.
- Adjust the size of the florets to adjust the texture . For cauliflower bites that are softer in the centre, cut the florets smaller. If you want the cauliflower crunchier, you can cut larger florets.
- Try another sauce . You can use store-bought teriyaki sauce, use Frank’s Red Hot Sauce mixed with melted vegan butter, or any other sauce you like with these cauliflower bites. Or try double dipping and cool down the sweet sriracha with some Vegan Ranch Dressing !
Serving Suggestions
Cauliflower bites are a crowd-pleasing snack—but I also like making a batch to snack on by myself! If I’m making them for a party, I pair them with other vegan apps like Creamy Vegan Queso and Pretzel Bites .
I also like making this recipe for dinner. We pair it with mains like Quinoa Burgers or Vegan Fried Chicken .
How to Store and Reheat Leftovers
- Refrigerator : Store the sauce and the cauliflower bites separately. The sauce will last up to 2 weeks in the refrigerator, and the cauliflower bites can be kept in an airtight container for up to 4 days. I don’t recommend freezing this recipe, as the cauliflower will be quite mushy afterwards.
- To reheat : Warm up the cauliflower in a 400ºF oven or the air fryer . You can also microwave them, but the coating won’t be crispy.
More Recipes for Cauliflower Lovers
- Cauliflower Steaks
- Orange Cauliflower
- Butter Cauliflower
- Cauliflower Pizza Bites
Ingredients
Cauliflower Bites:
- 1 head of cauliflower
- ½ cup plant milk , 120 mL
- 3 teaspoons cornstarch , 9 g
- 1 ½ teaspoons sea salt , 9 g
- 1 ½ teaspoons ground black pepper , 3.2 g
- ½ teaspoon garlic powder , 3.2 g
- 1 ½ cups gluten free bread crumbs , 180 g
Sweet Sriracha Sauce:
- 3 tablespoons sriracha , 48 g
- ½ cup maple syrup or agave , 160 g
Instructions
- Preheat the oven to 450℉/232℃ and grease a cookie sheet. Set aside.
- Mix plant milk, 1 teaspoon salt, 1 teaspoon pepper and garlic powder together in a bowl. Add cornstarch, whisking together to prevent lumps from forming. Set aside.
- Remove florets from the cauliflower (aka don’t use the stem).
- Chop the cauliflower into smaller pieces, the desired size of your bites. Toss the cauliflower in the seasoned batter mixture made earlier until coated.
- Season the breadcrumbs with the remaining ½ teaspoon sea salt and ½ teaspoon ground black pepper and then toss the battered cauliflower in the bread crumbs until coated.
- Spread out on cookie sheet, and optionally spray the bites with a cooking spray again to help with colour and crisping. Bake for 18-20 minutes.
- Remove from oven and serve immediately.
Sweet Sriracha Sauce
- Whisk all the ingredients together and serve with bites.
Notes
- You can use arrowroot starch instead of cornstarch.
- Refrigerator: Store the sauce and the cauliflower bites separately. The sauce will last up to 2 weeks in the refrigerator, and the cauliflower bites can be kept in an airtight container for up to 4 days. I don’t recommend freezing this recipe, as the cauliflower will be quite mushy afterwards.
- To reheat: Warm up the cauliflower bites in a 400ºF oven or the air fryer . You can also microwave them, but the coating won’t be crispy.
These cauliflower bites are crispy, crunchy, tasty snacks coated in a sweet-and-spicy sweet sriracha sauce for ALL the flavour. They’ll turn anyone into a cauliflower lover!
Cauliflower bites and wings are some of my favourite recipes to make and eat. And judging by the response when I post them, you love them too! I have endless options to choose from, whether it’s Mango Habanero Cauliflower Wings , Sticky Sesame Cauliflower Wings , or BBQ Cauliflower Wings , but if you want crispy-crunchy bites with the perfect balance of sweet and spicy, these sweet sriracha cauliflower bites are for you, my friend!
What Makes These Cauliflower Bites a Hit
Cauliflower is so versatile, you can use it in anything and it comes out beautifully. This is one of those meatless recipes that will have the meat lovers come a-running.
- Perfect crispy coating . The almond milk coating provides a light battering and the gluten-free breadcrumbs create a crunchy exterior, all without the usual egg and dairy.
- Tender insides . Under that crispy coating is meltingly tender cauliflower. These cauliflower bites are pretty reminiscent of nuggets, just twenty times better!
- Sweet heat . I LOVE spicy food (see my Scotch Bonnet Pepper Hot Sauce for evidence!), but it’s even better when the heat is balanced with sweet, which is exactly what you get in these cauliflower bites.
Notes on Ingredients
You’ll be surprised how short the ingredient list is for these cauliflower bites! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cauliflower – You can buy a head of cauliflower and break it into bite-sized pieces or buy a bag of pre-cut cauliflower to save on prep time. Just don’t use frozen cauliflower, which bakes up too mushy for this cauliflower bite recipe.
- Plant milk – Any kind you like, as long as it’s unsweetened and unflavoured.
- Cornstarch – Or arrowroot, if you prefer.
- Seasonings – Sea salt, ground black pepper, and garlic powder.
- Gluten-free breadcrumbs – Or regular breadcrumbs if you’re not gluten-free.
- Sriracha – I use a generous amount to make these cauliflower bites spicy, but you can use less for a milder flavour!
- Sweetener – I use maple syrup or agave.
How to Make Cauliflower Bites
You know what I love about this recipe? You don’t need to dredge the florets one by one! All the cauliflower is tossed in the batter, then the breadcrumbs. Here’s how easy it is:
Make the batter.
- Prepare . Preheat your oven to 450℉ and grease a baking sheet.
- Make the batter . Whisk the plant milk with a teaspoon of salt, a teaspoon of pepper, and garlic powder, then whisk in the cornstarch until smooth.
- Batter the cauliflower . Break the cauliflower into florets then toss with the batter.
Season the breadcrumbs.
- Coat with breadcrumbs . Whisk the breadcrumbs with the remaining salt and pepper, then toss the cauliflower in this mixture.
- Bake . Spread the cauliflower bites on the baking sheet. For extra crispiness and a golden brown colour, spray the bites with oil or cooking spray. Bake for 18 to 20 minutes.
Make the sauce.
- Make the sauce . Whisk the sriracha and sweetener together.
- Serve . Plate the cauliflower bites with a bowl of the sauce for dipping, drizzle the sauce over the bites, or toss the bites in the sauce. (The last option gives you the most flavour, but the coating will soften if you don’t eat them immediately!)
Tips and Variations
- Cut the cauliflower florets into even sizes . This way, it will all bake at the same rate and the bites will be done cooking at the same time.
- Adjust the size of the florets to adjust the texture . For cauliflower bites that are softer in the centre, cut the florets smaller. If you want the cauliflower crunchier, you can cut larger florets.
- Try another sauce . You can use store-bought teriyaki sauce, use Frank’s Red Hot Sauce mixed with melted vegan butter, or any other sauce you like with these cauliflower bites. Or try double dipping and cool down the sweet sriracha with some Vegan Ranch Dressing !
Serving Suggestions
Cauliflower bites are a crowd-pleasing snack—but I also like making a batch to snack on by myself! If I’m making them for a party, I pair them with other vegan apps like Creamy Vegan Queso and Pretzel Bites .
I also like making this recipe for dinner. We pair it with mains like Quinoa Burgers or Vegan Fried Chicken .
How to Store and Reheat Leftovers
- Refrigerator : Store the sauce and the cauliflower bites separately. The sauce will last up to 2 weeks in the refrigerator, and the cauliflower bites can be kept in an airtight container for up to 4 days. I don’t recommend freezing this recipe, as the cauliflower will be quite mushy afterwards.
- To reheat : Warm up the cauliflower in a 400ºF oven or the air fryer . You can also microwave them, but the coating won’t be crispy.
More Recipes for Cauliflower Lovers
- Cauliflower Steaks
- Orange Cauliflower
- Butter Cauliflower
- Cauliflower Pizza Bites
Ingredients
Cauliflower Bites:
- 1 head of cauliflower
- ½ cup plant milk , 120 mL
- 3 teaspoons cornstarch , 9 g
- 1 ½ teaspoons sea salt , 9 g
- 1 ½ teaspoons ground black pepper , 3.2 g
- ½ teaspoon garlic powder , 3.2 g
- 1 ½ cups gluten free bread crumbs , 180 g
Sweet Sriracha Sauce:
- 3 tablespoons sriracha , 48 g
- ½ cup maple syrup or agave , 160 g
Instructions
- Preheat the oven to 450℉/232℃ and grease a cookie sheet. Set aside.
- Mix plant milk, 1 teaspoon salt, 1 teaspoon pepper and garlic powder together in a bowl. Add cornstarch, whisking together to prevent lumps from forming. Set aside.
- Remove florets from the cauliflower (aka don’t use the stem).
- Chop the cauliflower into smaller pieces, the desired size of your bites. Toss the cauliflower in the seasoned batter mixture made earlier until coated.
- Season the breadcrumbs with the remaining ½ teaspoon sea salt and ½ teaspoon ground black pepper and then toss the battered cauliflower in the bread crumbs until coated.
- Spread out on cookie sheet, and optionally spray the bites with a cooking spray again to help with colour and crisping. Bake for 18-20 minutes.
- Remove from oven and serve immediately.
Sweet Sriracha Sauce
- Whisk all the ingredients together and serve with bites.
Notes
- You can use arrowroot starch instead of cornstarch.
- Refrigerator: Store the sauce and the cauliflower bites separately. The sauce will last up to 2 weeks in the refrigerator, and the cauliflower bites can be kept in an airtight container for up to 4 days. I don’t recommend freezing this recipe, as the cauliflower will be quite mushy afterwards.
- To reheat: Warm up the cauliflower bites in a 400ºF oven or the air fryer . You can also microwave them, but the coating won’t be crispy.
These cauliflower bites are crispy, crunchy, tasty snacks coated in a sweet-and-spicy sweet sriracha sauce for ALL the flavour. They’ll turn anyone into a cauliflower lover!
Cauliflower bites and wings are some of my favourite recipes to make and eat. And judging by the response when I post them, you love them too! I have endless options to choose from, whether it’s Mango Habanero Cauliflower Wings , Sticky Sesame Cauliflower Wings , or BBQ Cauliflower Wings , but if you want crispy-crunchy bites with the perfect balance of sweet and spicy, these sweet sriracha cauliflower bites are for you, my friend!
What Makes These Cauliflower Bites a Hit
Cauliflower is so versatile, you can use it in anything and it comes out beautifully. This is one of those meatless recipes that will have the meat lovers come a-running.
- Perfect crispy coating . The almond milk coating provides a light battering and the gluten-free breadcrumbs create a crunchy exterior, all without the usual egg and dairy.
- Tender insides . Under that crispy coating is meltingly tender cauliflower. These cauliflower bites are pretty reminiscent of nuggets, just twenty times better!
- Sweet heat . I LOVE spicy food (see my Scotch Bonnet Pepper Hot Sauce for evidence!), but it’s even better when the heat is balanced with sweet, which is exactly what you get in these cauliflower bites.
Notes on Ingredients
You’ll be surprised how short the ingredient list is for these cauliflower bites! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cauliflower – You can buy a head of cauliflower and break it into bite-sized pieces or buy a bag of pre-cut cauliflower to save on prep time. Just don’t use frozen cauliflower, which bakes up too mushy for this cauliflower bite recipe.
- Plant milk – Any kind you like, as long as it’s unsweetened and unflavoured.
- Cornstarch – Or arrowroot, if you prefer.
- Seasonings – Sea salt, ground black pepper, and garlic powder.
- Gluten-free breadcrumbs – Or regular breadcrumbs if you’re not gluten-free.
- Sriracha – I use a generous amount to make these cauliflower bites spicy, but you can use less for a milder flavour!
- Sweetener – I use maple syrup or agave.
How to Make Cauliflower Bites
You know what I love about this recipe? You don’t need to dredge the florets one by one! All the cauliflower is tossed in the batter, then the breadcrumbs. Here’s how easy it is:
Make the batter.
- Prepare . Preheat your oven to 450℉ and grease a baking sheet.
- Make the batter . Whisk the plant milk with a teaspoon of salt, a teaspoon of pepper, and garlic powder, then whisk in the cornstarch until smooth.
- Batter the cauliflower . Break the cauliflower into florets then toss with the batter.
Season the breadcrumbs.
- Coat with breadcrumbs . Whisk the breadcrumbs with the remaining salt and pepper, then toss the cauliflower in this mixture.
- Bake . Spread the cauliflower bites on the baking sheet. For extra crispiness and a golden brown colour, spray the bites with oil or cooking spray. Bake for 18 to 20 minutes.
Make the sauce.
- Make the sauce . Whisk the sriracha and sweetener together.
- Serve . Plate the cauliflower bites with a bowl of the sauce for dipping, drizzle the sauce over the bites, or toss the bites in the sauce. (The last option gives you the most flavour, but the coating will soften if you don’t eat them immediately!)
Tips and Variations
- Cut the cauliflower florets into even sizes . This way, it will all bake at the same rate and the bites will be done cooking at the same time.
- Adjust the size of the florets to adjust the texture . For cauliflower bites that are softer in the centre, cut the florets smaller. If you want the cauliflower crunchier, you can cut larger florets.
- Try another sauce . You can use store-bought teriyaki sauce, use Frank’s Red Hot Sauce mixed with melted vegan butter, or any other sauce you like with these cauliflower bites. Or try double dipping and cool down the sweet sriracha with some Vegan Ranch Dressing !
Serving Suggestions
Cauliflower bites are a crowd-pleasing snack—but I also like making a batch to snack on by myself! If I’m making them for a party, I pair them with other vegan apps like Creamy Vegan Queso and Pretzel Bites .
I also like making this recipe for dinner. We pair it with mains like Quinoa Burgers or Vegan Fried Chicken .
How to Store and Reheat Leftovers
- Refrigerator : Store the sauce and the cauliflower bites separately. The sauce will last up to 2 weeks in the refrigerator, and the cauliflower bites can be kept in an airtight container for up to 4 days. I don’t recommend freezing this recipe, as the cauliflower will be quite mushy afterwards.
- To reheat : Warm up the cauliflower in a 400ºF oven or the air fryer . You can also microwave them, but the coating won’t be crispy.
More Recipes for Cauliflower Lovers
- Cauliflower Steaks
- Orange Cauliflower
- Butter Cauliflower
- Cauliflower Pizza Bites
Ingredients
Cauliflower Bites:
- 1 head of cauliflower
- ½ cup plant milk , 120 mL
- 3 teaspoons cornstarch , 9 g
- 1 ½ teaspoons sea salt , 9 g
- 1 ½ teaspoons ground black pepper , 3.2 g
- ½ teaspoon garlic powder , 3.2 g
- 1 ½ cups gluten free bread crumbs , 180 g
Sweet Sriracha Sauce:
- 3 tablespoons sriracha , 48 g
- ½ cup maple syrup or agave , 160 g
Instructions
- Preheat the oven to 450℉/232℃ and grease a cookie sheet. Set aside.
- Mix plant milk, 1 teaspoon salt, 1 teaspoon pepper and garlic powder together in a bowl. Add cornstarch, whisking together to prevent lumps from forming. Set aside.
- Remove florets from the cauliflower (aka don’t use the stem).
- Chop the cauliflower into smaller pieces, the desired size of your bites. Toss the cauliflower in the seasoned batter mixture made earlier until coated.
- Season the breadcrumbs with the remaining ½ teaspoon sea salt and ½ teaspoon ground black pepper and then toss the battered cauliflower in the bread crumbs until coated.
- Spread out on cookie sheet, and optionally spray the bites with a cooking spray again to help with colour and crisping. Bake for 18-20 minutes.
- Remove from oven and serve immediately.
Sweet Sriracha Sauce
- Whisk all the ingredients together and serve with bites.
Notes
- You can use arrowroot starch instead of cornstarch.
- Refrigerator: Store the sauce and the cauliflower bites separately. The sauce will last up to 2 weeks in the refrigerator, and the cauliflower bites can be kept in an airtight container for up to 4 days. I don’t recommend freezing this recipe, as the cauliflower will be quite mushy afterwards.
- To reheat: Warm up the cauliflower bites in a 400ºF oven or the air fryer . You can also microwave them, but the coating won’t be crispy.
Cauliflower Bites
Ingredients
Cauliflower Bites:
- 1 head of cauliflower
- ½ cup plant milk 120 mL
- 3 teaspoons cornstarch 9 g
- 1 ½ teaspoons sea salt 9 g
- 1 ½ teaspoons ground black pepper 3.2 g
- ½ teaspoon garlic powder 3.2 g
- 1 ½ cups gluten free bread crumbs 180 g
Sweet Sriracha Sauce:
- 3 tablespoons sriracha 48 g
- ½ cup maple syrup or agave 160 g
Instructions
- Preheat the oven to 450℉/232℃ and grease a cookie sheet. Set aside.
- Mix plant milk, 1 teaspoon salt, 1 teaspoon pepper and garlic powder together in a bowl. Add cornstarch, whisking together to prevent lumps from forming. Set aside.
- Remove florets from the cauliflower (aka don’t use the stem).
- Chop the cauliflower into smaller pieces, the desired size of your bites. Toss the cauliflower in the seasoned batter mixture made earlier until coated.
- Season the breadcrumbs with the remaining ½ teaspoon sea salt and ½ teaspoon ground black pepper and then toss the battered cauliflower in the bread crumbs until coated.
- Spread out on cookie sheet, and optionally spray the bites with a cooking spray again to help with colour and crisping. Bake for 18-20 minutes.
- Remove from oven and serve immediately.
Sweet Sriracha Sauce
- Whisk all the ingredients together and serve with bites.
Notes
- You can use arrowroot starch instead of cornstarch.
- Refrigerator: Store the sauce and the cauliflower bites separately. The sauce will last up to 2 weeks in the refrigerator, and the cauliflower bites can be kept in an airtight container for up to 4 days. I don’t recommend freezing this recipe, as the cauliflower will be quite mushy afterwards.
- To reheat: Warm up the cauliflower bites in a 400ºF oven or the air fryer . You can also microwave them, but the coating won’t be crispy.
Nutrition
Cauliflower Bites https://jessicainthekitchen.com/cauliflower-bites-honey-sriracha-sauce/ July 25, 2025
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 !
