Description
These easy raspberry margaritas use a quick, homemade raspberry syrup for a refreshing cocktail!
Ingredients
For the raspberry syrup:
- 6 ounces fresh raspberries (1 standard-size grocery store container)
- 1/2 cup sugar
- 1/2 cup water
Note: This recipe makes enough simple syrup for several cocktails. Use what you need and store the rest in an airtight container in the fridge for up to a week!
For the margaritas:
- 2 ounces raspberry syrup
- 4 ounces tequila (1/2 cup)
- 6 ounces fresh lime juice (3/4 cup)
- Plenty of ice (at least 3 cups)
Optional Garnishes:
- Fresh lime wedges
- Fresh raspberries
- 2 Tablespoons kosher salt, for glass rims
Instructions
Make the raspberry syrup:
- Stir raspberries, sugar, and water together in a small saucepan over medium-low heat. Bring to a low simmer and cook, stirring frequently, for 10-15 minutes until berries have softened and sugar has dissolved. The syrup should be a rich, dark pink color and the berries should have lost most of their shape.
- Turn off the heat and let syrup cool for 20-30 minutes, then strain it through a mesh strainer to remove any large raspberry pieces (Pro tip: Save the leftover berry pieces for smoothies!)
- Let the syrup cool completely (usually another 15-30 minutes). Use cooled syrup immediately or store in an airtight container in the fridge for up to a week.
Make the margaritas:
- If you’d like a salt rim: Spread a thin layer of salt over a small plate. Run a lime wedge around the rim of each glass, then dip the glass in the salt.
- Place a handful of ice in each glass.
- In a cocktail shaker, combine tequila, lime juice, and raspberry syrup. (If you have a small cocktail shaker, you may need to do this in two batches).
- Add a few handfuls of ice to the shaker, cover, and shake to chill margaritas. Pour into your prepared cocktail glasses and serve immediately.
Notes
Adjust the balance of sweet and sour. If you like a sweeter cocktail, add a bit more raspberry syrup. For a more sour flavor, add a bit of extra lime juice. This is a pretty forgiving recipe - feel free to adjust the ratios to suit your own taste!
Additions and Substitutions. Use fresh strawberries, blueberries, blackberries, or peaches in place of the raspberries if you like. Use frozen fruit instead of fresh if you prefer (you’ll just need to extend the syrup’s cook time by a few minutes). To stretch these drinks a bit, divide the recipe into additional glasses and top each drink with club soda, tonic water, or prosecco.
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!
Store extra raspberry syrup in an airtight container in the fridge for up to a week, or in the freezer for up to 6 months. Defrost frozen syrup in the fridge overnight when you’re ready to use it.
To make these margaritas for a crowd, follow a 1:2:3 ratio (1 part raspberry syrup, 2 parts tequila, 3 parts lime juice) and scale up as needed.
