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Cactus Rose Cocktail

Sandra Lee

Recipe courtesy Sandra Lee for Food Network Magazine

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Times:

Prep
5 min
Inactive Prep
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Cook
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Total:
5 min
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Ingredients

  • 1/2 cup frozen raspberries
  • 1/4 cup frozen limeade concentrate
  • 6 ounces tequila
  • 3 ounces orange liqueur
  • 3 ounces cranberry juice cocktail
  • Lime wedges and fresh raspberries, for garnish

Directions

Fill a blender with ice. Add the raspberries, limeade concentrate, tequila, orange liqueur and cranberry juice cocktail; blend until slushy. Pour into highball glasses and garnish with lime and fresh raspberries.

Photograph by Lara Robby/Studio D

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