2 pt. blackberries
1 pt. raspberries
1/2 c. fresh lime juice
2/3 c. sugar
1 1/2 c. gold tequila
2/3 c. Grand Marnier
2 pt. strawberries, washed and frozen
crushed ice
sugar (for rims of glasses)

Puree the blackberries, raspberries and lime juice in blender until smooth (approximately 4 cups). Strain through a fine mesh strainer into a large measuring cup (or use a Foley's food mill). Add sugar; stir until dissolved. Refrigerate berry puree at least 1 hour and up to 1 day.

Mix tequila and Grand Marnier into berry puree. Transfer about 1 1/2 cups into blender; add about 1/3 of the strawberries and ice to fill. Blend until smooth. Transfer to a pitcher. Repeat with remaining berry puree, strawberries and ice. Pour into sugar-rimmed margarita glasses and enjoy!