Lavender Margaritas

Combine tequila, triple sec, and limeade concentrate in a cocktail shaker or mixing pitcher.

Add canned coconut milk to the shaker and stir well to combine all liquid ingredients.

Place frozen raspberries and blueberries in a blender with the tequila mixture and ice cubes.

Blend on high speed until smooth and frozen berries are fully incorporated, approximately 1-2 minutes.

Pour the blended mixture evenly into 4 chilled glasses.

Sprinkle 1/4 teaspoon of dried lavender buds over each margarita as a garnish and flavor accent.

Stir gently with a cocktail stirrer or bar spoon to distribute lavender throughout the drink.

Serve immediately while the margarita is still frozen and cold.