Cranberry-Mint Infused Pitcher Margarita
Note that the cranberry-mint mixture must steep at least overnight and can be made up to 3 days ahead.
12-ounce bag cranberries
1 cup fresh mint leaves, plus additional for garnish
750-milliliter bottle silver or blanco tequila
3/4 cup agave nectar
1 cup lime juice
1 cup orange juice
1/2 cup water
In a blender, combine the cranberries, mint leaves and tequila. Blend until the berries and mint are well chopped. Cover, refrigerate and allow to steep overnight or for up to 3 days.
After the mixture has steeped, pour it through a mesh strainer to remove and discard the solids, pressing them to extract as much liquid as possible. Transfer the infused tequila to a pitcher and refrigerate until ready to serve.
In a second pitcher, stir together the agave, lime juice, orange juice and water. Serve the pitchers side-by-side, along with mint sprigs to garnish. Instruct guests to pour equal parts of each mixture (roughly 2 ounces of each) into an ice-filled glass, then gently stir. Makes 12 servings.
Per serving: 210 calories, 0 fat, 0 cholesterol, 21 g carbohydrate, 1 g fiber, 17 g sugar, 0 protein, 0 sodium.