Celebrate Pride Month--or any other occasion that calls for rainbows--with these vibrant, tropical-flavored frozen margaritas! This four-layer fruity cocktail uses only natural ingredients and colors, including a quick infusion made with dried butterfly pea flowers that makes for a dramatic pop of blue. This rainbow margarita is bright and citrusy, with dominant flavors of strawberry and pineapple. Feel free to use fresh or frozen fruit in these pretty margs.
To make ahead: Refrigerate butterfly pea flower-infused tequila (Step 1) for up to 1 week.
Tips: Dried butterfly pea flowers (aka butterfly pea tea) is an herbal tea from Southeast Asia that changes from blue to purple when mixed with an acidic ingredient (like the lime juice in this margarita recipe). You can buy it in bulk or in teabags online.
If you're not a fan of avocado, you can substitute honeydew melon or kiwifruit for the green layer. Simply replace the 1/2 avocado with a 1/2 cup of either honeydew or kiwi.
For the best-looking layers, and to keep things from getting too melty while you're blending, you can pour each layer into a mason jar or other container and store it in the freezer while you blend the next layer. When all of the blending is done, remove the jars from the freezer and pour the layers into the serving glasses.
214 calories; protein 0.8g; carbohydrates 24.1g; dietary fiber 2.1g; sugars 17.7g; fat 2.9g; saturated fat 0.4g; vitamin a iu 89IU; vitamin c 35.5mg; folate 32.7mcg; calcium 12.4mg; iron 0.3mg; magnesium 13mg; potassium 179.5mg; sodium 3.6mg; added sugar 14g.