Place crushed freeze-dried raspberries in a shallow dish. Brush the rims of two 8-oz. cocktail glasses with corn syrup; dip into freeze-dried raspberries, fill glass with ice cubes. Set aside.
Muddle fresh raspberries and blueberries for a fresh and fruity take on a margarita.
Servings and Ingredients
|2 tbsp.||freeze-dried raspberries, finely crushed, for garnish|
|Hy-Vee light corn syrup, for garnish|
|¼ c.||fresh raspberries, plus additional for garnish|
|¼ c.||fresh blueberries, plus additional for garnish|
|2 ½ oz.||fresh lime juice|
|2 oz.||orange liqueur, such as Cointreau|
|½ oz.||agave nectar|
|Fresh mint, for garnish|
Things To Grab
- Shallow dish
- Two 8-oz. cocktail glasses
- Silicone pastry brush
- Cocktail shaker
- Ice cubes
- Metal skewers
Combine 1/4 cup fresh raspberries, 1/4 cup blueberries and lime juice in a cocktail shaker; muddle mixture. Add tequila, orange liqueur, agave nectar, and 1/2 cup ice cubes. Cover and shake well. Double strain mixture into prepared glasses.
Thread metal skewers with additional blueberries, mint, and additional fresh raspberries, if desired. Garnish each glass with skewer.
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 23g
- Protein: 0g