Print Options:

Raspberry “Sangre” Margaritas





Prep Time
20 mins

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.

Raspberry “Sangre” Margaritas




Kelsey Hansen
 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
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.

Nutrition Facts
Amount Per Serving
Calories 275Calories from Fat 2
% Daily Value *
Total Fat 0.7g2%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 41g14%

Dietary Fiber 0.0g0%
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.