Frozen Raspberry Margaritas are a sweet, tart, grown-up slushie that uses fresh or frozen raspberries, tequila, lime, and orange liqueur, and blends up in just 5 minutes!
Fresh, tart raspberries, fused with orange and lime flavors, create the perfect balance of sweet and tart in these Frozen Raspberry Margaritas! Easily blend raspberries, tequila, Grand Marnier, sweet and sour mix, and plenty of ice. I’ve tested this recipe many times to get the combination of tequila, berry, and sweet and sour just right! It’s hard work, but someone has to do it! 😉 Now you can be sure that the bright fruit flavors are balanced and not overly sweet, so you can make the most delicious raspberry margarita around this summer!
Table of contents
Ingredients for a Frozen Raspberry Margarita
This frozen raspberry margarita recipe is so easy to make! With these simple tips, you’ll blend up the perfect cocktail every time and be everyone’s favorite home bartender.
Pass The Tequila!
Silver tequila is my preferred option for this recipe, but gold tequila would be an okay substitute. Stay away from reposado and anejo tequila, though. Their complex profiles won’t let the fruit shine through, muddying the flavors.
Fresh vs. Frozen Raspberries
You can absolutely make this with frozen berries, just be sure to cut back on the amount of ice you use. Keep in mind that the fresh raspberries are going to give you the brightest flavor. Either option will have seeds. If you want a smoother margarita, blend the raspberries first, strain the mixture with a mesh sieve, then add the puree back into the blender. Add the rest of the ingredients and blend away.
Best Orange Liqueur to use
When it comes to orange liqueur, Grand Marnier is a big win. The cognac base of Grand Marnier makes it richer and slightly sweeter than Cointreau or triple sec. When you order a top-shelf margarita, more often than not, you’re going to have Grand Marnier in your drink.
Homemade vs. Store-Bought Sweet and Sour Mix vs.Margarita Mix
I highly recommend using Homemade Sweet and Sour Mix over store-bought. The fresh flavor is incredible and helps with the bright flavor of these frozen raspberry margaritas.
Thinking about using margarita mix instead? It’s lime-based instead of the combination of lemon and lime, you’d find in a sweet and sour mix. Margarita mix is fine to use if that’s what you have on hand, but the final taste will be a little different.
How to Make a Frozen Raspberry Margarita
Blending a Smooth Raspberry Margarita
Not all blenders are built the same. If you don’t have a high-powered blender, don’t worry. Start by pulsing the ingredients together. You may need to scrape down the sides in between pulsing sessions. Add the sweet and sour as you pulse the ingredients to loosen things up and help the blender along.
Ingredients
- 1 cup fresh raspberries or frozen
- ¼ cup silver tequila
- 2 ounces Grand Marnier
- ¼ cup sweet & sour mix
- 1 cup ice
- 2 slices lime for garnish
- 4 fresh raspberries for garnish
Instructions
- Add the raspberries*, tequila, Grand Marnier, sweet & sour mix, and ice** to a blender.
- Cover and blend until smooth. Taste for any adjustments.***
- Pour evenly between two margarita glasses. Garnish with a lime slice on the rim of each glass and a cocktail pick with two raspberries. Serve immediately.
Notes
Nutrition
Frozen Raspberry Margarita Variations and Serving Tips
Once you’ve blended everything and poured that first round, you might be wondering what comes next. Here’s how to make the most of your margaritas after the first sip.
- If you want to rim your margarita glasses, you can use either margarita salt or granulated sugar. The salt will give a nice contrast to the drink’s sweetness, and the sugar will lean into that fresh, sweet flavor. Want to get a little crazy? Rim your glasses with Tajin for a spicy, citrusy, salty kick. I can show you how to salt a glass rim if you’ve never done it before.
- This recipe can easily be doubled or tripled to serve a crowd. You’ll need to blend single batches in your blender and then pour them all into a pitcher. This ensures that they are blended to the correct consistency and your blender isn’t overwhelmed. I can usually get about 3 batches into my 2.5-quart pitcher.
- I don’t recommend making blended margaritas ahead of time for the best flavor. If you really want to make them in advance, there are two options.
#1 – Pour the blended margaritas into glass mason jars and cover with the lid, leaving ½-inch to 1-inch of space at the top so they can expand. When you’re ready to enjoy, leave them out on the counter for 10-15 minutes until they thaw out enough to become a slushie.
#2 – Blend everything together, except the ice, and pour the mixture into ice cube trays. Freeze the margarita mix, then blend the cubes later when you’re ready to serve. You may need to add a few splashes of sweet and sour mix. - If you’re building a margarita bar, Strawberry Margaritas and Pineapple Coconut Margaritas are some of my favorites to add to the lineup. Pair them with Slow Cooker Chicken Tacos, Mexican Rice, and Refried Black Beans for a killer Mexican food night at home!
FAQ
Yes, but you’ll want to adjust the amount of ice used. See note in recipe card.
Only add the raspberries to the blender to start, blend them until smooth, and then pour through a mesh sieve. Add it back into the blender and continue adding the remaining ingredients.
Silver tequila is preferred, but gold tequila can be used if that’s all that you have.
Still blend in the single batch to ensure that your blender can get them smooth, then add to a pitcher. If you have a high-powered blender, you may want to try blending a double batch and see how it does.
Yes, it can be used; margarita mix is lime-based instead of lemon and lime, so the flavor will be slightly less bright.
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