Raspberry "Sangre" Margaritas

1. 1

   In a blender, combine raspberries, lime juice, and sugar (you may need to do this in batches). Whirl until pureed. Rub puree through a fine strainer set over a glass measure; discard seeds. Stir in tequila and triple sec.

2. 2

   Put half of the crushed ice into the blender with half of the raspberry mixture. Whirl until blended. Repeat with remaining ice and raspberry mix.

3. 3

   If desired, rub rims of 8 glasses (8 oz. or smaller) with lime wedge. Pour a thin layer of sugar into a shallow dish; dip glass rims into sugar. Pour margaritas into glasses and serve cold.

4. 4

   Note: Nutritional analysis is per serving.

5. 5

   Make the raspberry puree up to 1 day ahead. Refrigerate airtight, then mix cocktails just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.