Raspberry "Sangre" Margaritas

1 Review
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Photo by Kelsey Hansen; Prop styling by Audrey Davis; Food styling by Torie Cox
Prep Time
20 Mins
Yield
Makes 8 servings
October 2006
RECIPE BY Sunset

Serve this margarita for a party—you can make the raspberry mixture up to a day ahead, then simply add tequila and triple sec and blend with crushed ice before serving. Add a sugar rim and fresh raspberry garnish, and call it this summer's signature cocktail.

Ingredients

  • 4 cups frozen unsweetened raspberries, slightly thawed
  • 1 1/2 cups freshly squeezed lime juice
  • 3/4 cup sugar, plus more to coat rims
  • 1 cup tequila
  • 1 cup triple sec
  • 5 cups crushed ice cubes
  • 1 lime wedge

Nutritional Information

  • Calories 275
  • Caloriesfromfat 2%
  • Protein 0.8g
  • Fat 0.7g
  • Satfat 0.0g
  • Carbohydrate 41g
  • Fiber 0.0g
  • Sodium 0.6mg
  • Cholesterol 0.0mg

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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Ratings & Reviews

LaurenT30's Review

LaurenT30
September 11, 2009
These were very tasty, but they were a LOT more work than I was expecting. Straining the seeds out of the frozen raspberry and lime juice mixture took absolutely forever and involved a lot of elbow grease because the mixture was so thick. I sat there trying to push the mixture through the strainer for at least 30 minutes, and it got all over my kitchen in the meantime. If I ever make these again, I will try adding the alcohol before straining so that the mixture would be thinner and easier to push through the strainer. But overall, I find the margarita recipes with frozen strawberries just as tasty and a lot easier. This was just more effort than I'm willing to put into a cocktail.
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