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Pineapple-Basil Margaritas

Basil brings depth to this lush and lightly sweet drink, which is chock-full of fruit.

  • Servings: 8
Pineapple-Basil Margaritas

Source: Martha Stewart Living, June 2010


  • 4 cups pineapple chunks (about 1 pineapple)
  • 1/3 cup fresh basil
  • 1 tablespoon sugar
  • 2 cups Limeade
  • 1 cup silver tequila (preferably agave)
  • 1 tablespoon coarse salt
  • Ice cubes
  • Pineapple chunks and fresh basil, for garnish


  1. Pulse pineapple chunks in a food processor until chopped but not pureed. Muddle basil with sugar in a large pitcher. Add pineapple, limeade, tequila, and salt. Refrigerate for 1 hour. Fill pitcher with ice cubes. Garnish with pineapple chunks and basil.

Reviews (1)

  • TheBigV 24 Jun, 2010

    Leave out the salt!! I added that one tbs and it made pitcher (and all that silver tequila) undrinkable. Without that salt, however, it is delicious.(Suggest you simply rim the glass in salt for those who desire).

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