Recipe courtesy of Jill Novatt

Raspberry Margaritas

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  • Yield: 4 servings
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4 cups frozen raspberries

2 tablespoons lemon juice

6 ounces tequila

2 ounces Gran Marnier

3 ounces Chambord

2 cups ice

Whole, fresh raspberries, for garnish

1 cup sugar, for glasses


  1. In a blender, combine frozen raspberries, lemon juice, tequila, Gran Marnier, Chambord and ice and blend until smooth. Pour sugar onto a small plate. Wet the rim of 4 margarita glasses. Dip the rim in the sugar. Pour the raspberry margaritas into the prepared glasses.