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+ servings
a bright pink highball cockail with a lime wheel

Blueberry Ranch Water Recipe

Amy Traynor
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.
5 from 3 votes
Prep Time 5 minutes
Infusion Time 1 hour
Total Time 1 hour 5 minutes
Course Drinks
Cuisine American
Servings 1 cocktail

Ingredients
  

  • 2 oz blueberry-infused tequila* (recipe below)
  • ½ oz freshly squeezed lime juice
  • 4-6 oz Topo Chico Mineral Water

Instructions
 

For the Blueberry-Infused Tequila

  • 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.
Keyword low calorie, low carb, ranch water, summer cocktails, tequila, topo chico
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