This blueberry-infused Ranch Water recipe adds juicy summer berry flavor without adding extra sugar or calories. With a rapid infusion technique, you can be sipping on this refreshing tequila cocktail in about an hour.
Add frozen blueberries to a mason jar (about 1/2 cup). Cover the berries with tequila (about 1/2 to 3/4 cup) and seal the jar. You can fill the jar with tequila to within one inch of the lid if you want to make a larger batch.
Gently shake the closed jar, then let the mixture steep for an hour (or longer, if desired).
Use a fine mesh strainer to remove the berries. Reserve the liquid and store any leftovers in a sealed mason jar in the refrigerator. Use within a couple of weeks for best flavor and color.
For the cocktail:
Fill a highball glass with ice. Pour the blueberry-infused tequila and lime juice over the ice and stir gently to combine.
Top with Topo Chico and garnish with blueberries and a lime wheel.