Yield: about 5 1/2 to 7 1/2 cups; 8 to 10 servings
- 3/4 to 1 cup tequila
- 1/3 to 1/2 cup blue Curacao 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 lavender sugar**
- 1 teaspoon fresh or dried lavender blossoms
- Lime wedge
- Lavender sprigs, rinsed (optional)
- In a blender, combine tequila, Curacao, 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.
- 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.
- Pour margaritas into sugar-rimmed glasses. Garnish with lavender sprigs.
* Stir the coconut milk before measuring it.
** You can also use plain sugar or coarse salt to garnish glass rims.
For 10 servings, use the larger amounts of ingredients; whirl in batches, pouring each batch into a pitcher.
Per serving: 160 cal., 28% (44 cal.) from fat; 0.8 g protein; 4.9 g fat (4 g sat.); 12 g carbo (0.9 g fiber); 4.3 mg sodium; 0 mg chol
Source: Sunset magazine - April 1999