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Lavender Margaritas





Yields
Makes about 5/12 to 7 1/2 cups; 8 to 10 servings

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.

 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)
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.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 160Calories from Fat 28
% Daily Value *
Total Fat 4.9g8%

Saturated Fat 4g20%
Cholesterol 0.0mg0%
Sodium 4.3mg1%
Total Carbohydrate 12g4%

Dietary Fiber 0.9g4%
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.