Raspberry Lemon Margarita Food

FROZEN RASPBERRY MARGARITAS

Steps:

• Blend raspberries, tequila, orange juice, lemon juice, orange liqueur, superfine sugar, and mint leaves in a blender until smooth. Add ice cubes individually, crushing each one before adding the next. Pour into chilled cocktail glasses to serve.

RASPBERRY LEMON MARGARITA

Steps:

• Place the ice in a blender and pulse several times to begin breaking it up. Add the raspberries, club soda, lemonade concentrate, 1 tablespoon of the lemon juice, and the tequila and blend until thick and smooth, about 30 seconds.
• Pour the remaining 1 tablespoon lemon juice into a small saucer. In another saucer, pour a thin layer of salt (table salt is fine, kosher salt even better). Dip the rims of four margarita glasses in the lemon juice, and then in the salt. Pour the margarita mixture into the salted glasses and serve.

RASPBERRY MARGARITAS

Steps:

• In a blender, combine frozen raspberries, lemon juice, tequila, Gran Marnier, Chambord and ice and blend until smooth. Pour sugar onto a small plate. Wet the rim of 4 margarita glasses. Dip the rim in the sugar. Pour the raspberry margaritas into the prepared glasses.

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.

RASPBERRY MARGARITAS

Steps:

• Place the raspberries, brandy-based orange liqueur, tequila, lemon juice, and sugar in a blender. Blend until smooth. Serve in glasses over ice cubes.