Description
This fresh raspberry margarita only requires 6 ingredients and 10 minutes. It is tart, sweet, and bursting with fresh raspberry flavor. You will never want to go back to using a margarita mix again.
Ingredients
- FOR THE SUGARED RIM (optional):
- 1 teaspoon sugar
- Pinch fine sea salt
- 1/2 teaspoon lime zest
- 1 teaspoon tequila
- FOR THE MARGARITA:
- 1 ounce fresh squeezed lime juice, about 1 lime
- 2 to 3 tablespoons agave nectar, or to taste
- 1/2 cup frozen* raspberries, thawed (you can use the defrost setting on your microwave, just make sure they don’t get warm)
- 1 ounce fresh squeezed orange juice, about 1/2 orange (you could also sub in 1 ounce orange liqueur)
- 1 to 1 1/2 ounces good quality tequila
- 2 to 4 ice cubes
- Extra lime slices for garnish (optional)
- Fresh raspberries for garnish (optional)
Instructions
- FOR THE SUGARD RIM:
- Place the sugar, sea salt, and lime zest into a small food processor, or spice grinder. Pulse a few times until everything is incorporated and the lime zest has been chopped up into tiny bits.
- Transfer the sugar and lime mixture onto a small saucer and spread it out into a flat layer.
- teaspoon tequila onto a separate saucer.
- Dip the rim of the cocktail glass or margarita glass into the tequila so that it coats the rim. Hold upside down for 10 seconds to allow the excess to drip off and the alcohol to slightly evaporate.
- Move the rim of the glass that has been coated in the tequila in the sugar lime mixture in a circular motion. Make sure the outside of the rim is well coated. Set the glass aside until ready to use.
- FOR THE MARGARITA:
- To a cocktail shaker add the lime juice, agave nectar (start with 2 tablespoons, you can always taste and add more later), and thawed raspberries. Use a muddler to break up most of the raspberries (if you don’t have a muddler than you can use a tablespoon or the back of a wooden spoon). Keep muddling until most of the juice has been released from the raspberries. It is okay if there are a few small berry chunks left behind.
- Add in the orange juice/orange liquor, tequila (plus any tequila left on the saucer), and 2 to 4 ice cubes. Place the lid tightly on the cocktail shaker and shake vigorously for at least 1 minute, or until all of the ice has melted. Remove the lid and take a sip to taste, add more agave if desired and shake to combine.
- Pour the margarita into the prepared glass. If your prefer, you can pass the margarita through a fine-mesh sieve to remove the raspberry seeds and little chunks of solid fruit. However, I prefer the texture of the seeds left in, it reminds me that I am drinking a fresh raspberry margarita.
- Add an ice cube or two to keep the drink chilled. We love these oversized cocktail ice cubes that keep the drink well chilled but won’t water it down as fast as traditional ice.
- Garnish with a lime slice and/or fresh raspberry, if desired. Serve immediately and enjoy.
Notes
*You could use fresh raspberries in place of frozen, if desired. My thought is that I prefer to keep the fresh raspberries for eating and use the frozen ones for the drinks.
Alternatively you could keep your raspberries frozen and add them to a blender along with the other ingredients to make a frozen margarita. This could be ideal for making larger batches of margaritas for several guests. I prefer using my shaker for 1 or 2 drinks because they are easy to customize in level of sweetness (I prefer mine more tart, while Paul prefers his on the sweeter side). A bonus is I don’t need to wash my blender, just a small cocktail shaker and a muddler.
