This raspberry margarita blends vibrant homemade raspberry syrup with Cointreau, lime and tequila. It’s a fantastically colourful and gloriously fruity margarita. Crushed raspberry pieces make an unusual and utterly gorgeous rim garnish.
Have you seen my hibiscus margarita recipe? It’s also colourful and delicious.

This post is sponsored by Mixologist’s Garden. All thoughts and opinions are my own.
Jump to:
This raspberry margarita is a rather gorgeous take on the classic margarita cocktail. It’s fabulously fruity, delightfully colourful and well, just a little bit on the gorgeous side too. It’s a winner in every department.
At the heart of this tequila raspberry cocktail lies a homemade raspberry syrup made from freeze-dried fruit. Trust me, using freeze-dried fruit is a bit of a revelation when it comes to making syrups. The flavour and aroma are pronounced and it can always be relied upon to give consistent results.
Don’t miss my other Mixologist’s Garden cocktails including my blueberry cocktail, Negroni sour, Southern Comfort cocktail and English Garden cocktail. There’s also a blueberry syrup which is great for mixing with sparkling wine.
Why you’ll love this margarita
- Appearance – this fruity margarita is a knockout colour. It’s bright, bold and beautiful.
- Taste – this tangy drink combines juicy berry flavour and tart lime juice with a boozy punch of tequila. It’s got bags of character.
- Impressive garnish – using Mixologist’s Garden freeze-dried raspberries to make an eye-catching glass rim on this tequila raspberry drink gives it the wow factor, making it a margarita like no other.
- Easy – making the homemade raspberry syrup needed for this cocktail is very easy. Once it has been made, this cocktail can be ready in less than 5 minutes.
- Adaptable: you can easily transform the recipe to make a raspberry mocktail (instructions are provided further down in this post) or you can mix it with your lemonade of choice for a child-friendly long drink.
Ingredients notes
Raspberry syrup: this is made with sugar, water and (paid link) Mixologist’s Garden freeze-dried raspberries, which give a bold and tangy berry flavour to the syrup. Using freeze-dried fruit rather than fresh fruit means that the flavour of the syrup can be guaranteed, even when raspberries are out of season. You’ll find the Mixologist’s Garden range in their (paid link) online shop or on (paid link) Amazon.
Tequila: you’ll need white (silver) tequila. Pick the best quality that your budget will allow.
Lime: use freshly squeezed lime juice for the best flavour.
Orange liqueur: Triple sec and Curaçao are generic terms for orange liqueurs so choose one to suit your budget and tastes.
Equipment notes
Ideally, a cocktail shaker should be used to make this fruity margarita. However, if you do not own one then a large, sturdy jar with a screw-top lid will suffice.
Step by step instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
Before you can make this raspberry tequila cocktail, you’ll need to whip up a batch of raspberry syrup. This is easy and needs very little hands-on time. The syrup recipe makes great use of Mixologist’s Garden freeze-dried raspberries and there will be enough syrup for around 8 cocktails.
Make the raspberry syrup
- Measure the sugar and freeze-dried raspberries into a small saucepan.
- Add the water then cook over moderate heat to dissolve the sugar, crushing the fruit with the back of a wooden spoon as it cooks.
- When the sugar has dissolved remove the pan from the heat and leave the syrup to infuse for at least 60 minutes.
- Pass the syrup through a sieve, discard the fruit and decant the syrup into a bottle. Label and store in the fridge once it has cooled.
Make the cocktail
- Pour the tequila, triple sec, freshly squeezed lime juice and raspberry syrup into a cocktail shaker half-filled with ice.
- Secure the lid and shake hard for 30-40 seconds.
- Strain into glasses, garnish with freeze-dried whole raspberries and lime slices and serve immediately.
Ways to garnish your drink
- Cocktail Pick: use Mixologist’s Garden freeze-dried whole raspberries along with their freeze-dried lime slices to make a pretty garnish on a cocktail pick. The aroma from these ingredients will tease you as you sip.
- Glass rim: Alternatively, roughly crush some of the freeze-dried raspberries using a pestle and mortar and tip the pieces onto a plate. Run a wedge of lime around the edge of your cocktail glass and then dip it into the fruit to create a gorgeous fruity rim.
- Showstopper: Finally, adopt both of the garnishes above in one drink for an all-out extravagant garnish to your fruity margarita.
Expert tips
- Don’t overcook the syrup as it will thicken if it cooks for too long or boils, making it harder to blend into drinks.
- Use white sugar only – either granulated or caster sugar. Avoid golden or brown sugars as they will impart flavours not suited to this fruity margarita.
- Chill your serving glass for 15 minutes to ensure that your drink is served deliciously ice cold.
- Shake hard to ensure that the syrup mixes well with the other ingredients.
- Double-strain your drink into serving glasses to make sure that shards of ice and citrus flesh do not fall into the glass.
- Serve your raspberry margarita on the rocks – strain it into a tumbler filled with ice.
Frequently asked questions
You can use the syrup to make a non-alcoholic version of raspberry margarita. You can also mix it into your favourite soft drinks, such as lemonade or even soda water.
But of course, raspberry syrup is a wonderful ingredient in many other cocktails. Try it in a clover club, daiquiri cocktail i or in a fruity gin sour.
The syrup should be stored in the fridge where it will stay fresh for around 4 weeks.
Although there are specialist margarita glasses available you should feel free to serve your drink in whatever glass you fancy. If you have a suitable cocktail glass, then you can use that. However, you can also serve this raspberry margarita on the rocks – that’s over ice in a tumbler. This option is especially attractive on a very hot day.
Variations
- Non-alcoholic raspberry margarita: this tequila raspberry cocktail is easy to turn into a mocktail. Simply replace the tequila with non-alcoholic tequila of your choice and replace the orange liqueur with 3 drops of orange extract then proceed with the recipe. Easy.
- Spiced raspberry margarita: add 10ml of green chilli liqueur to the cocktail shaker with the rest of the cocktail ingredients.
- Raspberry & mint margarita: add 12 fresh mint leaves to the shaker, muddle briefly, then proceed with making the cocktail as instructed in the recipe card.
- Strawberry margarita: just swap the raspberries for strawberries and proceed with the recipe.
What to serve with raspberry margaritas
- Fish: go with zesty and fresh chilli & lime prawns.
- Cheese: just slice some French stick and scoop liberal amounts of soft, dreamy Camembert cheese onto it, then go straight to heaven.
- Fruit: tequila glazed pineapple is the way to go. Scatter some lightly crushed freeze-dried raspberries over the top just before serving.
- Dessert: try three milks cake, or some simple churros.
More fruity cocktails to try
Have you made this raspberry margarita recipe? If so, please let me know how you got along with it by leaving a comment and/or rating below.
Stay in touch: sign up to receive LittleSugarSnaps newsletters to hear when new recipes are published. You’ll get a free welcome e-book with my top baking tips and 5 favourite cake recipes. Or follow me on social media:
📖 Recipe
Raspberry Margarita
Ingredients
For the raspberry syrup
- 10 g Mixologist's Garden Freeze-dried raspberries
- 125 g White sugar
- 125 ml Water
For the raspberry margarita
- 40 ml Tequila
- 40 ml Lime juice
- 20 ml Triple Sec such as Cointreau
- 20 ml Raspberry syrup
Instructions
Make the raspberry syrup
- Measure the sugar and freeze-dried raspberries into a small saucepan.
- Add the water then cook over moderate heat to dissolve the sugar, crushing the fruit with the back of a wooden spoon as it cooks.
- When the sugar has dissolved remove the pan from the heat and leave the syrup to infuse for at least 60 minutes.
- Pass the syrup through a sieve, discard the fruit and decant the syrup into a bottle. Label and store in the fridge once it has cooled.
Make the raspberry margarita
- Pour the tequila, triple sec, freshly squeezed lime juice and raspberry syrup into a cocktail shaker half-filled with ice.
- Secure the lid and shake hard for 30-40 seconds.
- Strain into glasses, garnish with (paid link) freeze-dried whole raspberries and (paid link) lime slices and serve immediately.
Notes
- Don’t overcook the syrup as it will thicken if it cooks for too long or boils, making it harder to blend into drinks.
- Use white sugar only – either granulated or caster sugar. Avoid golden or brown sugars as they will impart flavours not suited to this fruity margarita.
- Chill your serving glass for 15 minutes to ensure that your drink is served deliciously ice cold.
- Shake hard to ensure that the syrup mixes well with the other ingredients.
- Double-strain your drink into serving glasses to make sure that shards of ice and citrus flesh do not fall into the glass.
- Serve your raspberry margarita on the rocks – strain it into a tumbler filled with ice.
- Cocktail Pick: use Mixologist’s Garden freeze-dried whole raspberries along with their freeze-dried lime slices to make a pretty garnish on a cocktail pick. The aroma from these ingredients will tease you as you sip.
- Glass rim: Alternatively, roughly crush some of the freeze-dried raspberries using a pestle and mortar and tip the pieces onto a plate. Run a wedge of lime around the edge of your cocktail glass and then dip it into the fruit to create a gorgeous fruity rim.
- Showstopper: Finally, adopt both of the garnishes above in one drink for an all-out extravagant garnish to your fruity margarita.
Leave a Reply