Lavender Margaritas
Notes: For 10 servings, use the larger amounts of ingredients; whirl in batches, pouring each batch into a pitcher. Stir the coconut milk before measuring it. You can also use plain sugar or coarse salt to garnish glass rims.
How to Make It
Step 1
1
In a blender, combine tequila, curaçao, coconut milk, and lime juice. Cover and turn to high speed, then gradually add raspberries, blueberries, and ice. Whirl until margarita mixture is smooth and slushy.
Step 2
2
Put sugar and lavender blossoms in a small bowl. Rub with your fingers or mash with a spoon to release some of the lavender flavor. Rub glass rims with lime wedge to moisten. Dip rims in lavender sugar, coating evenly.
Step 3
3
Pour margaritas into sugar-rimmed glasses. Garnish with lavender sprigs.
Ingredients
3/4 to 1 cup tequila
1/3 to 1/2 cup blue curaçao or other orange-flavor liqueur
3/4 to 1 cup canned coconut milk
1/4 to 1/3 cup lime juice
1 1/2 to 2 cups frozen unsweetened raspberries
1 1/2 to 2 cups frozen unsweetened blueberries
3 to 4 cups ice cubes
1 tablespoon sugar
1 teaspoon fresh or dried lavender blossoms
Lime wedge
Lavender sprigs, rinsed (optional)
Directions
Step 1
1
In a blender, combine tequila, curaçao, coconut milk, and lime juice. Cover and turn to high speed, then gradually add raspberries, blueberries, and ice. Whirl until margarita mixture is smooth and slushy.
Step 2
2
Put sugar and lavender blossoms in a small bowl. Rub with your fingers or mash with a spoon to release some of the lavender flavor. Rub glass rims with lime wedge to moisten. Dip rims in lavender sugar, coating evenly.
Step 3
3
Pour margaritas into sugar-rimmed glasses. Garnish with lavender sprigs.
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