Learn how to make a raspberry margarita with our easy cocktail recipe. Tequila and Grand Marnier are served over ice with homemade raspberry syrup and a touch of lime.
For more delicious ways to use tequila, try a classic margarita, or our no-bake margarita cheesecake with tequila strawberries.
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Ingredients
- 60ml good quality tequila
- 45ml raspberry syrup (see below)
- 30ml orange liqueur (Grand Marnier, Cointreau or Triple Sec)
- 1 cup crushed ice, plus extra to serve (optional)
- 3-4 fresh raspberries to serve
For the raspberry syrup (makes enough for 4 cocktails)
- 150g raspberries (fresh or frozen)
- 100g granulated sugar
- 50ml water
- Juice 1 lime
For the raspberry sugar rim
- Dash raspberry syrup
- 1 tbsp freeze-dried raspberry powder
- 2 tbsp caster sugar
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Method
- For the raspberry syrup, combine the raspberries, sugar and water in a small pan and cook over a medium heat, stirring regularly until the sugar dissolves and the raspberries start to break down. Bring to a boil, then strain into a small bowl. Stir in the lime juice and leave to cool, then chill in the fridge until needed.
- To make the margarita, put the crushed ice in a cocktail shaker, then pour in the tequila, raspberry syrup and Grand Marnier. Secure the lid and shake vigorously for 1 minute.
- To serve, coat the rim of a glass with a little raspberry syrup. Stir together the raspberry powder and sugar on a flat plate. Dip the moistened rim of the glass into the sugar mix and tap to remove excess coating. Fill a glass with fresh crushed ice, the whole raspberries and a little extra raspberry syrup. Strain the margarita into the prepared glass and serve.
Nutrition
- 263kcals Calories
- 0.1g (0g saturated) Fat
- 0.5g Protein
- 14.6g (14.6 sugars) Carbs
- 0.7g Fibre
- 0.01g Salt
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