Fresh Raspberry Margarita Recipes

FRESH RASPBERRY MARGARITA

Steps:

• 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.
• 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.

RASPBERRY MARGARITAS

Steps:

• Place the raspberries, brandy-based orange liqueur, tequila, lemon juice, and sugar in a blender. Blend until smooth. Serve in glasses over ice cubes.

RASPBERRY MARGARITAS

Steps:

• In a blender, combine frozen raspberries, lemon juice, tequila, Gran Marnier, Chambord and ice and blend until smooth. Pour sugar onto a small plate. Wet the rim of 4 margarita glasses. Dip the rim in the sugar. Pour the raspberry margaritas into the prepared glasses.

RASPBERRY LEMON MARGARITA

Steps:

• Place ice in blender and pulse several times, to begin breaking it up. Add raspberries, club soda, lemonade mix, 1 tablespoon lemon juice, and tequila and blend until thick and smooth, about 30 seconds.
• Pour 1 tablespoon or so of lemon juice into a small saucer. In another saucer, pour a thin layer of salt (table salt, or kosher is even better). Dip the rims of the glassed in the lemon juice, then the salt. Pour frozen mix into salted glass and serve.

FROZEN RASPBERRY MARGARITAS

Steps:

• Blend raspberries, tequila, orange juice, lemon juice, orange liqueur, superfine sugar, and mint leaves in a blender until smooth. Add ice cubes individually, crushing each one before adding the next. Pour into chilled cocktail glasses to serve.