We originally created a frozen version of this recipe on In the Kitchen with David® and Courtney loved it. For her wedding, we decided to put it on the rocks to make it a little easier to serve.
6 kiwis, peeled and quartered
1/3 cup loosely packed fresh cilantro, stems removed
1–1/4 cup white cranberry juice, cold
1/4 cup sugar
1 cup tequila, chilled
4 Tbsp triple sec, chilled
Place the kiwis, cilantro, white cranberry juice, and sugar in a pitcher of a blender. Blend on low speed for about 20–30 seconds (just enough time to break down the pulp from the fruit, but not the seeds or the cilantro). Strain the mixture through a fine mesh colander and discard the seeds and stems. Add the tequila and triple sec to the strained mixture and mix until well combined. Serve over ice.
This recipe is prepared with the Ninja Pulse 40-oz Blender and Processor with Nutri Ninja (K39995).
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