Creative Cooking with Southern Flair!
Pink Lemonade
Margarita
Ingredients
4-5 large lemons (3/4 cup juice)
1 cup plus 2 tablespoons granulated sugar
2-3 raspberries (for color)
4 cups water
Good quality, smooth tequila
Cointreau (orange liqueur)
Margarita salt (yellow)
Citrus, jelly fruit slices (I used grapefruit)
"Freshly squeezed lemons-simple syrup, smooth tequila, orange liqueur finished with a grapefruit, jelly candy slice"
Directions
Zest 1 lemon, then juice all of them and measure out 3/4 cup of juice.
Pulse sugar and lemon zest in a food processor for 20 seconds. Add raspberries, pulse, and scrape into a medium sized sauce pan.
Add lemon juice, 1 cup of water and heat over medium temperature, stirring continuously until sugar is dissolved.
Pour through a sieve into a medium sized bowl, add rest of the water and stir.
Wet the rim of a margarita glass with a lemon wedge, twist rim into the margarita salt and then fill with ice.
Add 1 part tequila, 1/2 part Cointreau, top off with pink lemonade mixture and stir. Garnish with citrus jelly candy wedge and serve.