Fresh Raspberry Margaritas
Prep time: 
Total time: 
Serves: 6 four-ounce cocktails
A twist on the classic margarita, using fresh raspberries and Meyer lemons.
  • 2 cups fresh raspberries,
  • ¼ cup white sugar
  • ¼ cup water
  • ½ cup Meyer lemon juice
  • 1 cup white tequila
  • 3 tablespoons Grand Marnier
  • 3 tablespoons sea salt
  • 1 Meyer lemon wedge
  1. Chill 4 martini glasses - or any stemmed glasses large enough to hold the cocktail.
  2. Place raspberries in a food processor and purée until smooth.
  3. Using a small saucepan, combine the sugar and water. Heat just until sugar has dissolved. Pour into a bowl, add the mashed berries and allow to cool.
  4. Force the mashed berries through a fine sieve to remove as many seeds as possible.
  5. Combine the berries, lemon juice, tequila and Grand Marnier in a pitcher. Chill in fridge at least 2 hours.
  6. Pour sea salt into a small plate.
  7. Rub the rims of each martini glass with the lemon wedge.
  8. Dip and twirl the rim of each glass in the sea salt.
  9. Pour 2 cups of the margaritas into a cocktail shaker filled with ice, reserving the rest of the margaritas for refills. Shake for 30 seconds, strain and pour into prepared glasses.
Recipe by Liz The Chef at