Raspberry Lime Rickey Margaritas
This raspberry margarita recipe is a tequila-infused spin on a classic lime rickey cocktail. The berry mix is flavored with fresh mint. Serve on the rocks!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
- 1 pint raspberries
- ¼ cup honey or agave
- 4 mint sprigs plus more for garnish
- ½ cup white tequila
- ¼ cup lime juice
- 2 cups ice
- Sea salt
In a small saucepan, combine the raspberries, honey or agave, mint, and ½ cup 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 the mint sprigs and puree in a food processor or blender until smooth. Optional: if you don’t want seeds in your drink, strain the raspberry mixture through a fine mesh sieve. 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 the 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.
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!