Lavender Margaritas

Source: Sunset magazine - April 1999

NOTES: For 10 servings, use the larger amounts of ingredients; whirl in batches, pouring each batch into a pitcher. Stir the coconut milk before measuring it. You can also use plain sugar or coarse salt to garnish glass rims.

Makes about 5 1/2 to 7 1/2 cups; 8 to 10 servings

3/4 to 1 cup tequila
1/3 to 1/2 cup blue Curacao or other orange-flavor liqueur
3/4 to 1 cup canned coconut milk
1/4 to 1/3 cup lime juice
1 1/2 to 2 cups frozen unsweetened raspberries
1 1/2 to 2 cups frozen unsweetened blueberries
3 to 4 cups ice cubes
1 tablespoon granulated sugar
1 teaspoon fresh or dried lavender blossoms
Lime wedge
Lavender sprigs, rinsed (optional)

In a blender, combine tequila, Curacao, coconut milk, and lime juice. Cover and turn to high speed, then gradually add raspberries, blueberries, and ice. Whirl until margarita mixture is smooth and slushy.

Put sugar and lavender blossoms in a small bowl. Rub with your fingers or mash with a spoon to release some of the lavender flavor. Rub glass rims with lime wedge to moisten. Dip rims in lavender sugar, coating evenly.

Pour margaritas into sugar-rimmed glasses. Garnish with lavender sprigs.

Per serving: 160 cal., 28% (44 cal.) from fat; 0.8 g protein; 4.9 g fat (4 g sat.); 12 g carbo (0.9 g fiber); 4.3 mg sodium; 0 mg chol