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I’ve made a lot of margaritas, and this raspberry margarita is one of my go-to recipes. It’s bright, fruity, and so easy to mix up with real raspberries, lime juice, and tequila.
Looking for more margarita recipes? Try my lemon margarita, hibiscus margarita recipe and lavender margarita!

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Pin ItEasy Raspberry Margarita Recipe
I’m a margarita girl through and through, and this raspberry twist is one of my favorite ways to make it feel fun, colorful, and full of fresh flavor.
- Festive for any season: Perfect for late summer or a Valentine’s Day cocktail night.
- Easy to make: Just five ingredients and a quick shake—no fancy tools required.
- Bright and fruity: Real raspberries, lime juice, and tequila make it tart, sweet, and refreshing.
Ingredient Notes
Fresh Raspberries: Juicy, vibrant, and easy to find—use the ripest you can.
Tequila: I prefer a good Blanco, but Reposado adds a smooth, mellow touch.
Fresh Lime Juice: Always squeeze your own—fresh juice makes the biggest difference.
Orange Liqueur: Triple sec works, but I love Cointreau or Grand Marnier for a fancier twist.
Agave or Simple Syrup: Just a splash to balance the tartness—use what you have!
How to Make a Raspberry Margarita
Grab your shaker, strainer, and favorite glass.
Squeeze fresh lime juice—trust me, it’s worth it!
Muddle those juicy raspberries right in the shaker.
Add tequila, lime juice, orange liqueur, and a splash of agave.
Toss in ice and shake really well to blend everything perfectly (about 20 seconds).
Strain into a glass with a big ice cube—give it a few good shakes to get past those raspberry seeds!
Garnish with a lime wedge or a few berries… and sip away!
Recipe Tips & Variations
Rim the glass: Use sugar for sweetness or salt for a classic margarita contrast.
Juice smarter: Roll limes before juicing to get the most juice.
Shake it well: A vigorous shake gives the cocktail a nice frothy finish.
Make it spicy: Muddle fresh jalapeño with raspberries for a sweet-heat combo.
Go zero-proof: Use Ritual tequila alternative for a delicious mocktail.
Edible Flower Ice Cubes
- Add an edible flower (like marigolds) to each round ice mold
- Fill with water and freeze overnight
- Run mold under warm water to release
- Try freezing raspberries too for a fun variation!
- Check out my edible flower guide to help pick out the right flowers.
Frequently Asked Questions
Yes, this recipe can easily be doubled or tripled for larger batches. Multiply the ingredients by the desired amount and follow the exact instructions. You’ll need to shake in batches and pour into a large pitcher.
You can muddle and measure the ingredients in the cocktail shaker and store it in the refrigerator overnight. Wait to add ice until you’re ready to serve. Then, add the ice and shake for 20 seconds.
Yes, frozen raspberries can be used in this recipe. Just make sure to thaw them before muddling. You may also need to adjust the amount of agave syrup added if using frozen raspberries, as they tend to be sweeter than fresh ones.
More Margarita Recipes
Made this cocktail? Share your thoughts in the comments, I always love hearing from you!
Raspberry Margarita
Ingredients
- 4 ounces fresh raspberries
- 4 ounces lime juice
- 4 ounces tequila
- 1/2 ounce orange liqueur
- 1/8 ounce agave syrup, more if needed
Instructions
- If you want a salted rim, you'll do this first. Run a lime wedge around the rim of your glass to moisten it, then dip the rim of the glass into a shallow dish of salt.
- Squeeze fresh limes to make lime juice.
- Muddle the fresh raspberries in the cocktail shaker using a muddler or the back of a spoon.
- Add the tequila, lime juice, orange liquor, and agave syrup to the shaker.
- Shake the ingredients together with ice for about 20 seconds.
- Strain the mixture into a prepared glass filled with a large ice cube. The raspberry seeds can get stuck, so you must shake the shaker to get things moving.
- Garnish with additional fresh raspberries or lime wedges, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The best I’ve made!