fresh raspberry margaritas

original recipe courtesy cook's illustrated, 2000

makes about 1 quart, serving 4 to 6

1 cup fresh raspberries
1/2 cup lime juice from 4 to 6 medium limes
1/4 cup lemon juice from 2 medium lemons
1/4 cup superfine sugar
pinch table salt
2 cups crushed ice
1 cup silver tequila (recommended : sauza blanco)
1/2 cup triple sec
1/2 cup raspberry liqueur (recommended : bonny doon framboise or chateau monet framboise)

puree raspberries, lime and lemon juices, sugar, and salt in workbowl of food processor fitted with steel blade until smooth. strain mixture into pitcher or cocktail shaker.

divide 1 cup crushed ice between 4 or 6 margarita or double old-fashioned glasses. add tequila, triple sec, chambord, and remaining crushed ice to the pitcher; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. strain into ice-filled glasses; serve immediately.