Pineapple Basil Margarita


  • 4 cups pineapple juice
  • 1 8oz. can crushed pineapple in juice
  • 1/3 cup triple sec
  • 1 cup tequila
  • 1/2 cup packed basil leaves
  • 1 can (10 oz.) frozen margarita mix


– The night before: in freezer-proof 13” X 9” pan, mix 4 cups pineapple juice and crushed pineapple in juice and freeze

– When ready to serve, if you like, garnish the rims of 6 large margarita glasses with chunky salt

– In blender, puree tequila, triple sec, and basil leaves until basil is finely chopped; strain into a bowl

– Stir in margarita mix

– In batches, blend with frozen pineapple mixture until smooth

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