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Prep Time
20 Mins
Yield
Makes 8 servings
Leigh Beisch

How to Make It

Step 1

In a blender, combine raspberries, lime juice, and sugar (you may need to do this in batches). Whirl until puréed. Rub purée through a fine strainer set over a glass measure; discard seeds. Stir in tequila and triple sec.

Step 2

Put half of the crushed ice into the blender with half of the raspberry mixture. Whirl until blended. Repeat with remaining ice and raspberry mix.

Step 3

If desired, rub rims of 8 glasses (8 oz. or smaller) with lime wedge. Pour a thin layer of sugar into a shallow dish; dip glass rims into sugar. Pour margaritas into glasses and serve cold.

Step 4

Note: Nutritional analysis is per serving.

Chef's Notes

Make the raspberry purée up to 1 day ahead. Refrigerate airtight, then mix cocktails just before serving.

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