Raspberry “Sangre” Margaritas
Kelsey Hansen
Serve this margarita for a party—you can make the raspberry mixture up to a day ahead, then simply add tequila and triple sec and blend with crushed ice before serving. Add a sugar rim and fresh raspberry garnish, and call it this summer’s signature cocktail.
How to Make It
Step 1
1
In a blender, combine raspberries, lime juice, and sugar (you may need to do this in batches). Whirl until puréed. Rub purée through a fine strainer set over a glass measure; discard seeds. Stir in tequila and triple sec.
Step 2
2
Put half of the crushed ice into the blender with half of the raspberry mixture. Whirl until blended. Repeat with remaining ice and raspberry mix.
Step 3
3
If desired, rub rims of 8 glasses (8 oz. or smaller) with lime wedge. Pour a thin layer of sugar into a shallow dish; dip glass rims into sugar. Pour margaritas into glasses and serve cold.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
4 cups frozen unsweetened raspberries, slightly thawed
1 1/2 cups freshly squeezed lime juice
3/4 cup sugar, plus more to coat rims
1 cup tequila
1 cup triple sec
5 cups crushed ice cubes
1 lime wedge
Directions
Step 1
1
In a blender, combine raspberries, lime juice, and sugar (you may need to do this in batches). Whirl until puréed. Rub purée through a fine strainer set over a glass measure; discard seeds. Stir in tequila and triple sec.
Step 2
2
Put half of the crushed ice into the blender with half of the raspberry mixture. Whirl until blended. Repeat with remaining ice and raspberry mix.
Step 3
3
If desired, rub rims of 8 glasses (8 oz. or smaller) with lime wedge. Pour a thin layer of sugar into a shallow dish; dip glass rims into sugar. Pour margaritas into glasses and serve cold.
Step 4
4
Note: Nutritional analysis is per serving.
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