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Peach-Raspberry Tequila Sunrise

Photo: Yunhee Kim; Styling: Denise Canter
Total time 10 mins
Yield Makes 4 servings (serving size: 1 cup)
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.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.