Berry Margarita Dessert Recipes

Steps:

• Puree 2 pints lemon sorbet, 2 cups thawed frozen mixed berries and 1/2 cup tequila anejo in a blender until smooth, about 1 minute. Divide among 6 glasses; garnish with lime or lemon wedges.

Steps:

• Place the ice into a blender pitcher. Pour in the tequila, triple sec, and orange juice. Add the strawberries, blueberries, raspberries, and sugar. Cover, and blend until the mixture is smooth, or to your desired consistency. Pour into chilled glasses to serve.

Steps:

• coat rim of glass with fine sugar.
• Combine all ingredients in a blender, blend until frothy.
• Fill glass and garnish with a fresh berry or lime slice.

Steps:

• Pour the lime sorbet, berries and tequila in a blender and combine until smooth, about 1 minute. Serve immediately or store in the freezer until ready to serve.

Steps:

• Put frozen juice concentrate into a blender.
• Pour tequila into the empty juice concentrate can filling it 1/2 to 3/4 of the way depending on how strong you want them; pour into the blender.
• Pour Triple Sec into the empty juice can filling 1/4-1/3 of the way; pour into the blender.
• Add the partially thawed berries to the blender.
• Blend until smooth.
• Fill the juice concentrate can with ice; add to the blender and pulse blend.
• Repeat the ice step two more times for a total of 3 cans of ice.
• Blend to perfection -- place a drink in your hand and your toes in the sand.

Steps:

• Combine water, berries, sugar, and cinnamon in a 5- or 6-qt. slow cooker. Cook, covered, on low until berries are tender, 4-6 hours. Press through a cheesecloth-lined fine-mesh strainer into a bowl; discard pulp, seeds and cinnamon sticks. Cool cooking liquid completely. Stir in lime juice. Cover and refrigerate up to 2 weeks., For each serving, using lime wedge, moisten the rim of a margarita or cocktail glass. Set aside lime wedge for garnish. Sprinkle salt on a plate; dip rim into salt. If desired, fill glass with ice; set aside. Discard remaining salt on plate., Fill a cocktail shaker three-fourths full with ice. Add 1/4 cup berry mixture, 1 oz. tequila and 1 oz. Cointreau; cover and shake until condensation forms on outside of shaker, 10-15 seconds. Strain into prepared glass. Garnish with reserved lime wedge. Serve immediately.

Steps:

• Using lime wedges, moisten the rims of four margarita or cocktail glasses. Set aside limes for garnish. Sprinkle coarse sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate., In a blender, combine the lemonade concentrate and raspberries; cover and process until blended. Press mixture through a fine sieve; discard seeds. Return raspberry mixture to blender; add the ice, strawberries, blueberries, sugar and tequila if desired. Cover and process until smooth., Pour into prepared glasses. Garnish with reserved limes.

Steps:

• Puree blackberries, raspberries, and lime juice in blender until smooth.
• Strain through fine mesh strainer into large measuring cup.
• Add sugar; stir until dissolved.
• Refrigerate berry puree at least 1 hour and up to 1 day.
• Mix tequila and Grand Marnier into berry puree.
• Transfer half of mixture to blender; add half of frozen strawberries and 2 1/2 cups ice.
• Blend until smooth.
• Transfer to pitcher.
• Repeat with remaining berry puree, frozen strawberries, and ice.
• Pour into sugar-rimmed Margarita glasses and serve.
• **Prep time does not include refrigerating the berry puree at least an hour and up to one day.

Steps:

• To make crust: Combine pretzels, sugar and melted butter. Press firmly into bottom of 8" spring form pan. Chill.
• For filling, combine condensed milk, lime juice, tequila and orange liquor.
• Beat until smooth. Add strawberries, beat at low speed until well-blended. Fold in whipping cream. Pour over crust, freeze 4 - 6 hours or until firm. Let stand at room temperature 15 minutes before serving.