Raspberry Rhubarb Margaritas from HeatherChristo.com

I’m sorry, but how good do these look!!??

I am already trying to think ahead a few weeks for you to the fourth of July, and all surrounding celebrations, barbecues, parties and just any old summer nights that you want a fun cocktail. Or three.

Raspberry Rhubarb Margaritas from HeatherChristo.com

If anyone planted rhubarb this year, you should still have plenty in your garden ad this is just the way to use it up!

I LOVE the natural sourness of the rhubarb which pairs so nicely with sweet summer raspberries, fresh lime juice and tequila (obviously!)

Plus these are just so freaking gorgeous- totally party worthy, right? In fact, it’s a toss up- I’m not sure which margaritas are prettier these or the Cherry Apricot margs from a few weeks ago- you guys be the judge!!

Rhubarb Raspberry Margaritas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • ¾ cup tequila
  • ½ cup Cointreau
  • ½ cup fresh lime juice
  • 1 cup Rhubarb Raspberry Puree
  • ice cubes
  • Fresh Raspberries and lime wedges for garnish
  • *Lime wedges and salt for the rim
  • Rhubarb Raspberry Puree, makes 2 cups
  • ½ cup sugar
  • 1 cup water
  • 1 stalk fresh rhubarb, chopped
  • 1 cup raspberries
Instructions
  1. For the Puree: In a medium saucepan over medium heat, combine the sugar, water, rhubarb and raspberries and bring to a simmer. Cook until the fruit breaks down and gets really soft and the liquid has thickened slightly, about 5 minutes. Add the content to the jar of a blender and puree on high. Set aside to cool.
  2. To make the margaritas: Rim 4 glasses with a lime wedge and then dip them into a dish filled with kosher salt (I used pink Himalayan salt). Upright the glasses and fill them with ice.
  3. Fill a cocktail shaker with the tequila, triple sec, lime juice and 1 cup of the Rhubarb Raspberry Puree, plus a handful of ice. Shake vigorously and strain the margaritas into the prepared glasses. Garnish with fresh raspberries and a lime wheel.

 

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Raspberry Rhubarb Margaritas from HeatherChristo.com

I’m sorry, but how good do these look!!??

I am already trying to think ahead a few weeks for you to the fourth of July, and all surrounding celebrations, barbecues, parties and just any old summer nights that you want a fun cocktail. Or three.

Raspberry Rhubarb Margaritas from HeatherChristo.com

If anyone planted rhubarb this year, you should still have plenty in your garden ad this is just the way to use it up!

I LOVE the natural sourness of the rhubarb which pairs so nicely with sweet summer raspberries, fresh lime juice and tequila (obviously!)

Plus these are just so freaking gorgeous- totally party worthy, right? In fact, it’s a toss up- I’m not sure which margaritas are prettier these or the Cherry Apricot margs from a few weeks ago- you guys be the judge!!

Rhubarb Raspberry Margaritas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • ¾ cup tequila
  • ½ cup Cointreau
  • ½ cup fresh lime juice
  • 1 cup Rhubarb Raspberry Puree
  • ice cubes
  • Fresh Raspberries and lime wedges for garnish
  • *Lime wedges and salt for the rim
  • Rhubarb Raspberry Puree, makes 2 cups
  • ½ cup sugar
  • 1 cup water
  • 1 stalk fresh rhubarb, chopped
  • 1 cup raspberries
Instructions
  1. For the Puree: In a medium saucepan over medium heat, combine the sugar, water, rhubarb and raspberries and bring to a simmer. Cook until the fruit breaks down and gets really soft and the liquid has thickened slightly, about 5 minutes. Add the content to the jar of a blender and puree on high. Set aside to cool.
  2. To make the margaritas: Rim 4 glasses with a lime wedge and then dip them into a dish filled with kosher salt (I used pink Himalayan salt). Upright the glasses and fill them with ice.
  3. Fill a cocktail shaker with the tequila, triple sec, lime juice and 1 cup of the Rhubarb Raspberry Puree, plus a handful of ice. Shake vigorously and strain the margaritas into the prepared glasses. Garnish with fresh raspberries and a lime wheel.

 

Recipe by Heather Christo (http://heatherchristo.com)