Raspberry & chilli margarita recipe

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A tasty winter cocktail, the chilli in this margarita will help to warm your cockles


  • 500g frozen raspberries
  • 1 red chilli, halved and deseeded
  • 6 tbsp caster sugarĀ 
  • A few lime wedges, for the glasses
  • extra caster sugar, for the glasses
  • Juice of 5 limes
  • 10 shots tequila
  • Soda water or tonic water


  • Put the raspberries, chilli and 100m water and sugar in a pan and heat gently until the
    raspberries break down. Allow to infuse for 10 mins, then strain through a sieve. You should have about 300ml juice. Leave to cool.

  • Rub the lime wedges around the rims of 10 margarita glasses, then dip each glass in sugar and put in the freezer for 5 mins.

  • Add the lime juice to the mixture and divide between the glasses.

  • Pour a shot of tequila into each and top up with soda or tonic water.

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(46 ratings)
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