Give your favorite margarita recipe a twist with these easy homemade raspberry margaritas!
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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.
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.
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
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Ingredients
- 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
- 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.
- 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.
- 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.
- 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!)
- 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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