Fresh raspberry puree mixed with the perfect amount of lime juice and booze.
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!
- 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
- 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.
- After ten minutes pour the berry mixture into a food processor or blender and puree until smooth.
- Put the puree into the freezer for 30-40 minutes until cool enough to handle.
- 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.
- Continue to squeeze the puree until all of it has been seeded, rinsing the cheesecloth out between each pour.
- Add the tequila, lime juice, triple sec and agave nectar (or sugar). Stir to combine.
- Pour into a salted glass filled with ice garnish with a lime, and enjoy!
- 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!