If you love this margarita recipe, check out my Pineapple Margarita on my other food blog, Set the Table! Click here to check it out!
Confession: I have done too many margarita posts lately. Here’s the thing…I love them thankyouverymuch. Please don’t judge me.
Alright, moving right along… I actually made this margarita back in June but haven’t gotten around to posting it until now. This turned out to be a blessing in disguise seeing as how I now have a fabulous full-time job here in Tokyo. It’s been a big lifestyle change and sadly leaves me much less blogging and photo-taking time (*tear*) but I am loving going to work. And being able to afford things.
But this gorgeous cocktail popping with bright pink and green is the perfect way to say “Hey, I can handle blogging and full-time work! Right?”
For many of you, raspberries are in season and you will be able to make this with the fresh-picked variety. If you don’t have fresh raspberries handy, frozen will work also. And guess what? You don’t even have to have key limes! Just use good ole regular limes instead. Still beautiful, still perfectly tasty.
I leave you with this drink (hopefully in hand) after a short and sweet post. When I get my act together with my new schedule I will be sure to post the last two of my Wine Dinner posts, like Salmon with Miso Butter, Sugar Snap Peas & Fried Quail Egg!
Raspberry & Key Lime Margarita
Makes 4 cocktails
1 pint fresh raspberries (or about 1 cup frozen)
1/2 cup lemon juice
1/3 cup Key lime juice (or 1/2 cup regular lime juice)
1 cup tequila (hefty, yes…if you alter this amount I won’t be offended)
Combine the raspberries and citrus juices in a blender. Pulse until smooth. Use a fine mesh strainer and a spatula to press the raspberry mixture through into a bowl- this removes the seeds from the berries.
Add the tequila, pour into a pitcher and pour into a salt-rimmed glass with ice. Garnish with half a Key lime or a slice of regular lime. Cheers!