Peach-Raspberry Tequila Sunrise
- 1 1/2 cups frozen raspberries
- 1/4 cup orange juice
- fresh lime juice
- 1 1/2 cups sliced peeled peaches (frozen are OK)
- 1/4 cup peach nectar
- ice cubes
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)
|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|