- 1 lb. container fresh strawberries (16 oz)
- 1 lb. container fresh blueberries (16 oz)
- 2 containers raspberries (8oz each)
- 2 tbsp sugar
- 4 tbsp anejo tequila (adjust to taste but don’t over-do it)
- juice of one lime

Start by zesting your time and setting the zest aside for your whipped cream.
Hull and slice strawberries

Slightly muddle or gently smash blueberries with a fork (leave mostly intact, you just want to rough em up a bit so they can absorb some tequila)

Mix strawberries and blueberries and add raspberries
Spoon sugar over mixture and stir gently
Add tequila and lime juice and stir gently
Refrigerate at least two hours, up to 24, stirring once every hour.
Serve with lime whipped cream

- 1 cup heavy whipping cream
- zest of one lime
- 6 Tbsp granulated sugar

Measure sugar into a small bowl then zest lime into the sugar. Mix and refrigerate or freeze until ready to use.
Put mixing bowl and beaters in freezer until ready use but at least 30 minutes. Fill a large bowl halfway with ice and a little water. Place a smaller metal bowl on top of the ice water in the bowl and pour the cream into the smaller metal bowl. Using electric beaters or a whisk (you must have major muscles and stamina to do it old skool, a whisk attachment for electric hand beaters is ideal) whip/whisk until stiff peaks begin to form. Add sugar mixture and whip until you have light, fluffy whipped cream. DO NOT OVER-WHIP or you will make lime flavored, oily butter. Yech.

Spoon berry mixture into a bowl or goblet and top with whipped cream. This recipe is insanely good and the tequila is very subtle, not at all knock-you-on-your-butt alcohol-y.