Raspberry Sangre Margaritas

• 4 cups frozen unsweetened raspberries, slightly thawed
• 1 1/2 cups freshly squeezed lime juice
• 3/4 cup sugar, plus more to coat rims
• 1 cup tequila
• 1 cup triple sec
• 5 cups crushed ice cubes
• 1 lime wedge

1. In a blender, combine raspberries, lime juice, and sugar (you may need to do this in batches). Whirl until pureed. Rub puree through a fine strainer set over a glass measure; discard seeds. Stir in tequila and triple sec.
2. Put half of the crushed ice into the blender with half of the raspberry mixture. Whirl until blended. Repeat with remaining ice and raspberry mix.
3. If desired, rub rims of 8 glasses (8 oz. or smaller) with lime wedge. Pour a thin layer of sugar into a shallow dish; dip glass rims into sugar. Pour margaritas into glasses and serve cold.
4. Note: Nutritional analysis is per serving.
5. Make the raspberry puree up to 1 day ahead. Refrigerate airtight, then mix cocktails just before serving.

freshly squeezed lime juice, sugar, tequila, triple sec, crushed ice cubes, lime

Taken from www.myrecipes.com/recipe/raspberry-sangre-margaritas (may not work)