Health

Peach-Raspberry Tequila Sunrise

peach-raspberry-tequila-sunrise Photo: Yunhee Kim; Styling: Denise Canter

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.


  • Total Time:

  • 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)

Nutritional Information

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