Peach-Raspberry Tequila Sunrise

 Recipe
Make this vibrant and beautiful twist on a tequila sunrise, using peaches and raspberries. If you can't get your hands on fresh fruit, frozen will do just fine.

Yield:

Makes 4 servings (serving size: 1 cup)

Recipe Time

Total: 10 Minutes

Nutritional Information

Calories 147
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1 g
Carbohydrate 28 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 2 mg
Calcium 12 mg

Ingredients

1 1/2 cups frozen raspberries
1/4 cup orange juice
water
sugar
fresh lime juice
tequila
1 1/2 cups sliced peeled peaches (frozen are OK)
1/4 cup peach nectar
ice cubes

Preparation

Process 1 1/2 cups frozen raspberries, 1/4 cup orange juice, and 1/4 cup water in blender until smooth. Using a spatula, press mixture through a sieve over a bowl; discard seeds. Rinse blender, and pour the berry mixture back into it. Add 2 tablespoons sugar, 1 tablespoon fresh lime juice, 1 ounce tequila, and 4 ice cubes; process until smooth. (Simply omit tequila for a nonalcoholic version.) Transfer to a bowl, cover, and refrigerate.

Rinse the blender, and add 1 tablespoon water, 2 tablespoons sugar, 1 tablespoon fresh lime juice, 1 ounce tequila, 1 1/2 cups sliced peeled peaches (frozen are OK), 1/4 cup peach nectar, and 3 ice cubes; process until smooth. Pour the mixture into 4 tall glasses. Gently pour the raspberry mixture onto the peach mixture to create a second layer. Garnish with additional berries and peach slices, if desired. Serve with stirrers.

Note:

Marge Perry,

July 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note