Margaritas are one of my favorite cocktails – they’re delicious, they’re made with tequila (¡que bueno!), and they come in such a variety of flavors. Of the flavors you commonly come across on menus, I’ve always been partial to raspberry. Raspberries are one of my favorite fruits and they have an inherent tartness that helps keep the margarita from becoming overpoweringly sweet (an unfortunate fate which befalls many strawberry margaritas). We’ve had a particularly sunny summer in Juneau, and the bushes next to our building have a bumper crop of raspberries this year so I set out to make the perfect raspberry margarita at home. I adapted the raspberry syrup from this recipe by upping the raspberry and cutting back on the sugar. If you prefer a more tart margarita, you could probably cut back on the sugar even more – this recipe still comes out pretty sweet. Then I combined the syrup with the right amount of tequila and lime juice to satisfy my taste in margaritas. For me, I want to be able to taste the tequila and detect that hint of lime. I can’t tell you how many flavored margarita recipes I’ve come across online that use WAY too much lime juice so that’s all you taste. I love lime juice, but it has a very strong flavor (especially if you use bottled lime juice rather than fresh-squeezed) so a little goes a long way.
This recipe takes a little longer than some other cocktail recipes since you’re making your own syrup from scratch, but it’s well worth the effort. You can make the syrup several days in advance and keep it in the fridge until you’re ready to use it. Then your drinks come together in a snap whenever the mood strikes. I hope you enjoy this refreshing, fruity margarita!
Cook Time: 5 minutes
Prep Time: 5 minutes + chill time
1 generous c. Raspberries
1 scant c. Sugar
1/4 c. Water
12 oz. 100% Agave Tequila (I like Hornitos)
6 oz. Lime Juice
1. Measure out your raspberries and sugar. You want a very generous cup of raspberries (see how mine are piled above the top of the measuring cup) to get plenty of the raspberry flavor, and a scant cup (you could even call it a generous 3/4 c.) of sugar – you don’t want the margarita to be too sweet…
2. Combine the raspberries and the sugar with the water in a saucepan and heat over medium heat.
3. While the mixture is heating, stir and break down the raspberries. I use a potato masher, but you could also use a whisk.
4. Bring the mixture to a boil and cook for 5 minutes. Make sure you watch your pot as the syrup has a tendency to boil over which creates a REALLY sticky mess on your stove… 5. Once the mixture is done cooking, pour the mixture through a strainer to catch all the raspberry seeds. Using a spatula or the back of a spoon, push on the seed/pulp mixture to get as much raspberry liquid out as you can. You should be left with a nice, smooth raspberry syrup.
6. Allow the syrup to chill in the refrigerator until cool. This syrup can be kept in the fridge for several days if you want to make it ahead of time.
7. In a pitcher, combine the raspberry syrup with the tequila and lime juice and stir well to combine. You could also combine the ingredients in a cocktail shaker, but for four servings you’d have to do it in two batches.
Note: When I measure the tequila and lime for this recipe I use the large side of my cocktail jigger which is 1 1/2 oz. Measuring this way, it’s two shots of tequila and one of lime juice for each margarita (8 of tequila and 4 of lime juice for 4 margaritas).
Also, I use bottled lime juice for this recipe. Fresh-squeezed lime juice is great, but I don’t keep many limes on hand in my fridge. If you are using fresh-squeezed (which has a mellower flavor), you could increase the amount of lime juice you’re using some without overpowering the other flavors. A quick aside on bottled lime juice – I now only buy mine in the organic section of the grocery store. I used RealLemon and RealLime for a long time before I looked at the ingredient label and realized this “100% Juice” wasn’t actually all juice… Now I buy organic lemon and lime juice and which has only one ingredient, lemon or lime juice.
Serve on the rocks with a raspberry and lime wedge as garnish (if you’re feeling fancy). Now carry your tasty beverage out to a sunny porch and settle in with a big bowl of tortilla chips and freshly-made salsa and guacamole (try our Roasted Garlic Guacamole) or drink it alongside one of our Mexican dishes:
Looking for another tasty margarita recipe? Try our blended Pineapple Mango Margarita!