1¾ cups El Rey Silver Tequila
1 cup sugar
¼ cup water
4 pieces of lime zest, shaved using a vegetable peeler
2 pints blueberries
In a small saucepan over medium-high heat, combine the tequila, sugar, water, lime zest and bring to a simmer, whisking constantly until the sugar dissolves, about 5 minutes. Remove from heat and combine the tequila mixture and blueberries in a sterilized 1-liter container. Seal and allow the contents to cool to room temperature before transferring to refrigerator. Chill for at least 24 hours before using. The blueberries will keep for up to 1 month.