Peach-Raspberry Tequila Sunrise

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 from Health

Recipe Time

Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 147
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1g
  • Carbohydrate: 28g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 2mg
  • Calcium: 12mg


  • 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


  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.
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