PREP TIME 5 min
4 cups cold water
1 can ( 12 ounces) frozen
1 ½ cups tequila
1 cup Chambord
¾ cup triple sec
1 ½ tablespoons lime juice
In a large bowl, whisk together all
ingredients until completely combined.
Divide among 12 six-ounce mason jars,
filling each to just below the rim. Cover
and freeze until ready to serve. Stir with
a fork to break up any large ice chunks.
“I brought frozen Chambord margaritas,” my friend and first
potluck guest Colleen announced, holding up a small mason jar of what looked like
pink jelly in one hand and a fist full of brightly colored straws in another. “Do you
think 70 is enough?” she asked, pointing to an enormous ice chest. Okay, I thought,
let the Mexican-themed potluck begin!
We hosted the dinner at my parents’ home in Bucks County, Pennsylvania. The table
was overflowing with handmade enchiladas, Texas caviar, Mom’s famous tastes-like-fried tortillas, gazpacho shooters and fresh peach salsa. By dessert, people were having
a blast—passing around raspberry mojito sorbet, espresso brownies, brown-butter
crispy rice treats and creamy flan. The best part? Everyone—gluten-free or not—could
eat everything. This remarkable meal we created together was a collective eating
experience—a real community event—where we could all enjoy the same food from
the same table. We basked in the warm glow of summer’s setting sun and each other’s
company until our hearts were as full as our stomachs.