Raspberry Swirl Pineapple Mango Margaritas Recipes

RASPBERRY SWIRL PINEAPPLE MANGO MARGARITAS

Steps:

• Add mango, pineapple, celementime juice, simple syrup and tequila to a blender. Blend on high until smooth.
• Add ice a handful at a time, and blend on high until smooth and frothy.
• Using a spoon, swirl most of the raspberry sauce around the inside of a margarita glass.
• Pour margarita mixture into the glass, top with the remaining raspberry sauce.
• Start with cleaned, dry raspberries. Add them to the bowl of a food processor and blend until smooth.
• Strain raspberry puree through a sieve into a medium saucepan to remove the seeds.
• Whisk in sugar and lemon juice, then bring to a low boil over medium-high heat.
• Reduce to medium heat, skimming the foam from the top for five minutes.
• Reduce to low heat and reduce down to about half, approximately 10 minutes.
• Pour into a small heat-safe jar and allow to cool before using.

MANGO-RASPBERRY MARGARITA FLOAT

Steps:

• Pour the tequila into a tall glass. Add the mango and raspberry sorbet and the lime juice. Top with the lemon-lime soda and stir.

RASPBERRY SWIRLS

Steps:

• Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill at least 2 hours. , Divide dough in half. On a lightly floured surface, roll each half into a 12x9-in. rectangle. Combine the jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long ends, into tight jelly rolls. Wrap in plastic. Refrigerate overnight or freeze for 2-3 hours. , Preheat oven to 375°. Cut into 1/4-in. slices; place on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool cookies on wire racks.