The night before a big barbecue, when I had a house to clean and a birthday cake and 4 other dishes to make, I was standing around my kitchen island with a notepad, shot glasses, and a bunch of bottles from the liquor cabinet. My to-do list for the party less than 24 hours away included a bunch of “fun” stuff like mop floors and hide laundry. Instead, I chose to focus on 2 pounds of raspberries and a bottle of Sauza.
One of my girlfriends orders her margaritas frozen, topped with a shot of Chambord. Swirled together, the tart lime and raspberry liqueur make for a very happy hour. With the abundance of fresh (and super cheap!) raspberries available, I set out to make a raspberry margarita that she would enjoy. And one that would make me forget about my to-do list 🙂
We tried versions with raspberry liqueur, those were boozy but they didn’t taste very fresh and the color wasn’t very impressive. We tried versions with fresh raspberry puree, those were prettier and fresher but still fell a little flat. Ultimately, we decided upon a very happy mixture of both raspberry puree and raspberry liqueur – plenty of raspberry flavor to pair with the tart lime drink.
I worked the recipe based on the value that made the most sense – a 6 oz clamshell of raspberries. You might find that your mileage for the raspberry puree might vary when cooking down the raspberries, but don’t worry if you’re a little heavy or maybe just a bit short. It won’t matter after you finish the first one anyway. I promise 🙂
And I finally buckled down and mopped the floor and the barbecue went off without a hitch. With two carafes of pretty red raspberry margaritas that were as big a hit as the birthday cake.
Fresh raspberries and raspberry liqueur turn an ordinary margarita into a very happy drink.
- For the raspberry puree:
- 6 oz fresh raspberries
- 1/4 cup water
- For the cocktails:
- 9 oz lime juice
- 9 oz water
- 1/2 cup sugar
- 3 oz raspberry puree
- 3 oz orange liqueur
- 6 oz raspberry liqueur
- 6 oz silver tequila
- Heat raspberries and 1/4 water over medium heat.
- Simmer for 15 minutes, stirring occasionally to break down the berries.
- Pour into a strainer set over a bowl and press the pulp and juices through the stainer, into the bowl.
- Combine 1/2 cup sugar and 1 cup water and heat until sugar is dissolved and the water is clear.
- Add puree, simple syrup, lime juice, liqueurs, and tequila in a small pitcher or carafe.
- Serve over ice.
Yields: Yields 6 servings
Estimated time: 20 minutes
Some other delicious margaritas that are sure to make you forget the 104-degree heat outside:
Mango Margaritas (My Life as a Mrs.)
Watermelon Jalapeno Margaritas (Domestic Fits)
Blackberry Thyme Margaritas (Pink Parsley)
Fresh Cherry Margaritas Annie’s Eats
Pineapple-Chile Margaritas (Apple a Day)