Notes: Whirl in batches, pouring each batch into a pitcher. Stir the coconut milk before measuring it. You can use plain sugar or coarse salt to garnish glass rims. (Don’t have all of the ingredients handy and want easy Lavender Margaritas? With a can of frozen margarita mix, follow the recipe on the can and add lavender!)
Makes: About 7 ½ cups or 10 servings
1 cup tequila (To taste, which could mean not at all.)
½ cup blue curacao or other orange-flavored liqueur
1 cup canned coconut milk
1/3 cup lime juice
2 cups fresh or frozen unsweetened raspberries
2 cups fresh or frozen unsweetened blueberries
4 cups ice cubes
1 tablespoon sugar
1 teaspoon fresh or dried culinary lavender blossoms*
Lavender sprigs to make it pretty
In 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 (or coarse salt), coating evenly.
Pour margaritas into sugar (or salt) -rimmed glasses. Garnish with lavender sprigs.
*If you REALLY like the lavender flavor, take a teaspoon (or more, or less, to taste) of culinary lavender florets and place in a tea ball to infuse the coconut milk – overnight or a few hours before preparing.
Prep Time: 12 minutes