Raspberry Rhubarb Margarita
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4.75 from 4 votes

Raspberry Rhubarb Margarita

Pretty in pink, these Raspberry Rhubarb Margaritas are a little bit spicy, a little bit sweet, and the perfect cocktail for any occasion. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Drinks
Cuisine: Mexican
Keyword: Raspberry Margarita, Raspberry Rhubarb Margarita
Servings: 1 margarita
Calories: 297kcal
Author: Jessica Randhawa


For the Raspberry Rhubarb Syrup

  • 1/2 cup rhubarb, chopped
  • 3/4 cup fresh or frozen raspberries
  • 1 cup water
  • 1/2 cup sugar
  • Juice from 1/2 lemon

For one cocktail

  • Ice
  • Sliced Jalapeno
  • 2 ounces tequila blanco
  • 2 ounces fresh lime juice
  • 2 ounces Raspberry Rhubarb Syrup
  • Fresh raspberries, limes, and Jalapeno slices, to garnish


For the Raspberry Rhubarb Syrup

  • Place a small saucepot over medium-high heat. Add all ingredients for the Raspberry Rhubarb Syrup to the pot and bring to a low boil. Reduce heat to low and simmer for approximately 10 minutes, or until rhubarb is soft. Remove from heat and allow to cool. Mash the rhubarb and raspberry with the back of a fork or wooden spoon and strain mixture through a fine-mesh sieve, extracting a much juice as possible. Set aside in the refrigerator to cool.

For the Margaritas

  • Place a thin layer of flake salt on a small plate. Rim glass with lime juice and dip each glass into the salt. Set aside.
  • Fill a cocktail shaker with ice and 2-3 jalapeno slices. Add the tequila, lime juice, and homemade raspberry rhubarb infused syrup to the cocktail shaker and shake vigorously for 15 seconds.
  • Fill prepared glass with ice and, using a cocktail strainer, pour the mixture over the ice. Garnish with fresh limes, fresh raspberries, and JalapeƱo slices, if desired.


Calories: 297kcal | Carbohydrates: 46g | Sodium: 34mg | Potassium: 102mg | Sugar: 42g | Vitamin C: 17mg | Iron: 2mg
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