1 cup plus 2 tablespoons granulated sugar
Zest of one lemon
2 raspberries-for color
3/4 cup fresh lemon juice
4 cups water
Cointreau (orange liqueur)
Citrus jellied candies
Pulse sugar and lemon zest in a food processor for 20 seconds. Add raspberries, pulse and scrape out into a medium sized sauce pan.
Add lemon juice and heat over medium, stirring continuously until sugar is dissolved. Add one cup of water, mix well and pour through a fine sieve into a medium sized bowl. Add the rest of water (3 cups) and mix well. Chill.
Fill a margarita glass with ice and add 1 part tequila and 1/2 part Cointreau. Top off with pink lemonade mix and stir. Garnish with grapefruit jelly candy wedge. Serve.