Select Category

Pineapple Basil Margarita

Pineapple Basil Margarita

  • Print


  • 4 cups Pineapple juice
  • 1/3 cup Triple sec
  • 1/2 cup Basil leaves
  • 8 oz Canned crushed pineapple in juice
  • 1 cup Tequila
  • 10 oz can Frozen margarita mix


  1. The night before you plan to serve the margaritas, mix pineapple juice and crushed pineapple in juice in freezer-proof 13” X 9” pan and freeze overnight.
  2. In a blender, puree tequila, triple sec and basil leaves until basil is finely chopped. Strain into a bowl.
  3. Stir in the margarita mix.
  4. In batches, blend with frozen pineapple mixture until smooth. Then mix into the tequila and basil.
  5. Rim margarita glasses with salt if desired.
  6. Pour frozen margarita into glasses and enjoy immediately.


Recipe adapted from Woman’s World