Creamy Margaritas (Tequila Optional)

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By Jenny Harper

Cinco de Mayo (May 5) commemorates the 1862 victory of a small Mexican militia over a much larger French army that was invading Mexico. The holiday has become a symbol of Mexican pride and unity, and it’s a great way to celebrate Mexican culture, music and food.


Instead of going out to eat, I love to bring the fiesta home with colorful decorations, spicy foods and, of course, margaritas. This year, I’m surprising my guests with creamy margaritas that have bright, citrusy flavors—a perfect companion to zesty Mexican food.

Editor’s note: All of the ingredients should be available at your local natural and organic food store.

Creamy Margaritas

Makes 4 servings

2 cups lime sorbet or sherbet
1can (12 fluid ounces) evaporated milk
1 cup ice cubes
2 tablespoons (1 shot) tequila (optional)
Coarse salt (optional)
Fresh lime slices

  1. Place sorbet, evaporated milk, ice and tequila in blender; cover. Blend until smooth.
  2. If salted rims on margarita glasses are desired, dip rims into water, then salt; shake off excess.
  3. Pour margarita mixture into glasses. Garnish with lime slices.

Jenny Harper is senior culinary specialist for the Nestlé Test Kitchens. Recipe and photo courtesy of Nestlé.

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