Photo by Kelsey Hansen; Prop styling by Audrey Davis; Food styling by Torie Cox
Prep Time
20 Mins
Makes 8 servings

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.

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.

Ratings & Reviews

LaurenT30's Review

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.