Mixed Berry Margarita Food

FROZEN LEMON-BERRY MARGARITAS

Steps:

• Puree 2 pints lemon sorbet, 2 cups thawed frozen mixed berries and 1/2 cup tequila anejo in a blender until smooth, about 1 minute. Divide among 6 glasses; garnish with lime or lemon wedges.

MIXED BERRY MARGARITA

Steps:

• Use a wedge of lime to wet the rim of a glass and dip in either sugar or salt.
• Add berries and simple syrup to the glass and muddle.
• Stir in lime juice and tequila.
• Top with ice and garnish with fresh berries if desired.
• Note: If the seeds from the blackberries bother you simply strain through a sieve before serving.
• Note: To make a large batch of simple syrup just combine equal parts sugar and water. I do 1/2 cup water 1/2 cup sugar. Keeps in the fridge for up to a month.

MAMA D'S VERY BERRY MARGARITAS

Steps:

• Place the ice into a blender pitcher. Pour in the tequila, triple sec, and orange juice. Add the strawberries, blueberries, raspberries, and sugar. Cover, and blend until the mixture is smooth, or to your desired consistency. Pour into chilled glasses to serve.

MIXED BERRY BALSAMIC VINAIGRETTE

Steps:

• Muddle blueberries, strawberries, and raspberries together with sugar in a bowl until combined.
• Pour mixture into a blender and add balsamic vinegar, oil, Dijon, lemon juice, and honey. Blend until smooth.

FROZEN MIXED BERRY MARGARITA

Steps:

• Put frozen juice concentrate into a blender.
• Pour tequila into the empty juice concentrate can filling it 1/2 to 3/4 of the way depending on how strong you want them; pour into the blender.
• Pour Triple Sec into the empty juice can filling 1/4-1/3 of the way; pour into the blender.
• Add the partially thawed berries to the blender.
• Blend until smooth.
• Fill the juice concentrate can with ice; add to the blender and pulse blend.
• Repeat the ice step two more times for a total of 3 cans of ice.
• Blend to perfection -- place a drink in your hand and your toes in the sand.

FROZEN LEMON AND MIXED BERRY MARGARITA

Steps:

• Pour the lime sorbet, berries and tequila in a blender and combine until smooth, about 1 minute. Serve immediately or store in the freezer until ready to serve.

MIXED BERRY MARGARITA

Steps:

• In the jar of a blender, combine ice cubes, berries, tequila, Cointreau, orange juice, soda, sparkling mineral water, agave nectar and lime juice; process until smooth and well blended.
• Pour margarita in a large pitcher and transfer to the refrigerator for 2 hours or until chilled. Yields 8 cups.

FROZEN LEMON-BERRY MARGARITAS

Steps:

• Using lime wedges, moisten the rims of four margarita or cocktail glasses. Set aside limes for garnish. Sprinkle coarse sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate., In a blender, combine the lemonade concentrate and raspberries; cover and process until blended. Press mixture through a fine sieve; discard seeds. Return raspberry mixture to blender; add the ice, strawberries, blueberries, sugar and tequila if desired. Cover and process until smooth., Pour into prepared glasses. Garnish with reserved limes.

FOUR BERRY MARGARITAS

Steps:

• Combine water, berries, sugar, and cinnamon in a 5- or 6-qt. slow cooker. Cook, covered, on low until berries are tender, 4-6 hours. Press through a cheesecloth-lined fine-mesh strainer into a bowl; discard pulp, seeds and cinnamon sticks. Cool cooking liquid completely. Stir in lime juice. Cover and refrigerate up to 2 weeks., For each serving, using lime wedge, moisten the rim of a margarita or cocktail glass. Set aside lime wedge for garnish. Sprinkle salt on a plate; dip rim into salt. If desired, fill glass with ice; set aside. Discard remaining salt on plate., Fill a cocktail shaker three-fourths full with ice. Add 1/4 cup berry mixture, 1 oz. tequila and 1 oz. Cointreau; cover and shake until condensation forms on outside of shaker, 10-15 seconds. Strain into prepared glass. Garnish with reserved lime wedge. Serve immediately.