Description
This raspberry margarita recipe is a tequila-infused spin on a classic lime rickey cocktail. The berry mix is flavored with fresh mint. Serve frozen or on the rocks!
Ingredients
- 1 pint Raspberries
- ¼ cups Honey Or Agave
- 4 sprigs Mint, Plus More For Garnish
- ½ cups Water
- ½ cups White Tequila
- ¼ cups Lime Juice
- 2 cups Ice
- Sea Salt
Preparation
In a small saucepan, combine raspberries, honey or agave, mint, and water. Bring the mixture to a simmer and cook over medium heat, stirring occasionally, until the raspberries have broken down into a coarse mush, about 5 minutes.
Remove mint sprigs and puree in a food processor or blender until smooth. If you don’t want seeds in your drink, strain the raspberry mixture through a fine mesh sieve (optional). I think you lose a little too much of it this way and I like fiber, so I chose not to.
Chill the raspberry puree until cool.
Meanwhile, combine tequila, lime juice and ice. Stir in the raspberry puree.
Fill a shallow bowl with a thin layer of sea salt and another bowl with water. Dip the rims of your glasses into the water bowl, followed by the salt bowl, twisting to adhere. Divide the margarita mixture between the salted glasses. Garnish with additional mint and lime slices.
