Raspberry Margarita

Fresh raspberry puree mixed with the perfect amount of lime juice and booze.

20170901_200124

Friday’s have officially become margarita and Mexican food night at our house!  After the Perfect Classic Margarita’s I made last week, it was suggested I make a raspberry one this time around… I’m not disappointed that I did either!

You can buy raspberry puree but it’s loaded with preservatives and tastes chemically, if that makes sense.  So I decided I would make some – it’s super easy too.  And can we talk about the color of this raspberry margarita for a minute…  it’s a beautiful, deep pinkish-red, that looks like summer in a glass… the pictures don’t do it justice at all.

If you have about an hour before you want to drink this raspberry margarita, I suggest you make the puree rather than buying it and give it a shot!  Margarita on deck next, mango I think!

Raspberry Margaritas

  • 24 oz. of red raspberries, fresh or frozen
  • ½ cup water
  • ¼ cup sugar
  • 1 – Fifth silver tequila
  • 1 ½ cups triple sec
  • ½ cup ReaLime juice
  • 4 tbsp. agave nectar (or ½ to 1 cup sugar)
  • Lime slices
  • Ice
  • Salt
  1. In a large pot, combine raspberries, the water and quarter cup of sugar.  Bring to a boil, reduce heat to low medium and continue to cook for 10 minutes, mashing the berries.
  2. After ten minutes pour the berry mixture into a food processor or blender and puree until smooth.
  3. Put the puree into the freezer for 30-40 minutes until cool enough to handle.
  4. Over the pitcher, start pouring the puree into cheesecloth in about 5 batches and squeeze to release the juices.  The cheesecloth will catch the seeds.
  5. Continue to squeeze the puree until all of it has been seeded, rinsing the cheesecloth out between each pour.
  6. Add the tequila, lime juice, triple sec and agave nectar (or sugar). Stir to combine.
  7. Pour into a salted glass filled with ice garnish with a lime, and enjoy!

Recipe Notes:

  • If you’d rather buy raspberry puree, you’ll need 20 oz.
  • If you don’t mind the seeds in your margarita (there are a lot!) don’t bother using the cheesecloth.  I tried using a fine mesh sieve too but the puree is pretty thick so the cheesecloth works best – you’ll want about a 12″ x 12″ square.
  • My hubby likes Tajin on his rim, I prefer salt but sugar goes well with the raspberry too!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s