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July 10, 2013

Raspberry Margaritas

 Give your favorite margarita recipe a twist with these easy homemade raspberry margaritas!

In a hurry? Click here to jump straight to the recipe!

Raspberry margarita in a short cocktail glass, with a lime wedge perched on the rim.

You didn’t think I’d let Tequila Week slip by without a margarita, did you? Of course not!

Celebrate Day 3 of Tequila Week (and get yourself through the rest of the first full work week after a holiday – yikes) with these Raspberry Margaritas. You won’t be sorry.

Two margaritas in glasses rimmed with sugar, each with a lime wedge garnish.

You can use any kind of berries you’ve got lying around for these – I love to use blackberries or strawberries (or even peaches!) when raspberries are in short supply (or when I’ve just eaten them all before I get around to margarita making. It happens). But for realz. These margaritas are super duper. You should probably make them immediately.

Two bright pink cocktails in glasses with ice, each with a lime wedge garnish.

Missed a day of Tequila week? Not to worry – catch up here: 

Monday – Tequila Battered Onion Rings with Honey Lime Yogurt Sauce

Tuesday – Tequila Lime Shrimp Tacos

Wednesday – Raspberry Margaritas

Thursday – Blackberry & Tequila Glazed Chicken Sandwiches

Friday – Strawberry Thyme Margaritas

Two margaritas on a surface covered with butcher paper.

Print
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Overhead view of two raspberry margaritas with lime wedges.

Raspberry Margaritas

  • Yield: Serves 4-6 1x
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Ingredients

Scale
  • 1 cup raspberries (fresh or frozen will both work fine!)
  • 1 cup sugar
  • 1/4 cup water
  • 9 shots tequila
  • 11 shots lime juice
  • Fresh lime wedges, for garnish
  • salt or sugar, to put on glass rims (1/4 cup should be more than enough)

Instructions

  1. In a small saucepan, combine raspberries, sugar, and water over medium heat. Whisk to dissolve the sugar into the water and break up the berries. Bring mixture to a simmer and let cook 4-5 minutes, until it’s bright pink and syrup-y. Remove from heat and let cool for 10-15 minutes.
  2. When the raspberry simple syrup has cooled, pour it through a mesh strainer into a measuring glass or small bowl. If the strainer doesn’t catch all of the seeds on the first go, strain the mixture again until you are left with a smooth syrup. Set aside.
  3. Run a lime wedge around the rim of each glass you’re serving the margaritas in, then dip the glass in salt or sugar (I prefer sugar, so that’s what I used!) Place a handful of ice in each glass.
  4. In a cocktail shaker, combine tequila, lime juice, and raspberry syrup. (I like to do it in 2 or 3 batches, since I almost never need margaritas for 6 people at once. Plus, my shaker is too small to fit ALL of this at a time, so I mix all the ingredients in a bowl or large measuring cup and just shake a bit at a time over ice so they don’t get watered down!)
  5. Add ice to the shaker and shake to chill margaritas. Pour over the ice in the sugar- or salt-rimmed glasses and serve immediately.

Notes

Note – if you’d like to make these as blended margaritas, put the liquid ingredients in a blender with 2-3 cups of ice and blend until smooth. Enjoy!

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Aerial view of a raspberry margarita with large ice cubes and a lime wedge on the rim.

I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations!

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Tequila Lime Shrimp Tacos
Blackberry & Tequila Glazed Chicken Sandwiches

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Comments

  1. Jessie says:
    January 7, 2014

    Thank you! Blogging can be a lot of work, but it’s also very rewarding. For more tips and suggestions, check out my resources section in the main navigation menu at the top of the page.

    Reply

 
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