Who’s ready for summer? I know I am! 😀 With the official start of summer arriving tomorrow, what better way to celebrate the longest day of the year than with a big ole raspberry margarita? Last year when I was pregnant with Little Sweet Pea, I craved these margaritas. Craaaaved! I would make them for our summer parties and watch all of our friends and family enjoy them while I sipped on my water. Well not this year folks!
Margaritas are one of my favorites summertime drinks and if you’ve never made them from scratch, you’re really missing out. These babies are super delicious and kinda creep up on you (if you know what I mean)! 😉 They’re perfect for quenching your thirst all summer long. From the raspberry puree to the raspberry liqueur, these margaritas are packed with plenty of raspberry flavor!
Yield: about 1 quart
1 cup fresh raspberries
1/2 cup lime juice from 2 to 3 medium limes
1/2 cup lemon juice from 2 to 3 medium lemons
1/4 cup superfine sugar
pinch table salt
2 cups crushed ice
1 cup tequila
1/2 cup Triple Sec
1/2 cup Chambord
In the bowl of a food processor fitted with the metal blade, puree raspberries, lime and lemon juices, sugar, and salt until smooth. Strain mixture through a fine mesh strainer into a large pitcher. Add tequila, Triple Sec, and Chambord, and 1 cup crushed ice to the pitcher. Stir until thoroughly combined and chilled.
Divide remaining 1 cup of crushed ice between 4 or 6 margarita or double old-fashioned glasses. Pour margarita into ice-filled glasses; serve immediately.
Source: Cook's Illustrated, July 2000
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