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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.

This Story Originally Appeared On sunset.com

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Credit: Photo by Kelsey Hansen; Prop styling by Audrey Davis; Food styling by Torie Cox

Recipe Summary

prep:
20 mins
total:
20 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

275 calories; calories from fat 2%; protein 0.8g; fat 0.7g; carbohydrates 41g; sodium 0.6mg.
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