Cafe Iguana Yucatan Margarita with Tropical Fruit

Lime wedges

Sugar

3 cups Homemade Sweet-and-Sour Mix for Margaritas

1 cup gold tequila

12 tablespoons papaya nectar

12 tablespoons guava nectar

1/2 cup canned cream of coconut

16 ice cubes

12 lime slices

Rub rims of 12 glasses with lime wedges. Dip rims in sugar.

1 1/2 cups sweet-and-sour mix,

1/2 cup tequila,

6 tablespoons papaya nectar,

6 tablespoons guava nectar,

1/4 cup cream of coconut and 8 ice cubes in blender. Process until blended. Pour into 6 glasses. Repeat with remaining sweet-and-sour mix, tequila, both nectars, cream of coconut and ice cubes. Pour into 6 glasses. Garnish each with lime slice. Makes

12 servings.

Homemade Sweet-and-Sour Mix for Margaritas

3 cups water

3 cups granulated sugar

2 cups fresh lemon juice

2 cups fresh lime juice

Combine water and sugar in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Cool syrup.

Mix syrup, lemon juice and lime juice in pitcher. Chill until cold. (Can be made 1 week ahead. Cover; keep chilled.)

Makes 8 cups.