Raspberry Rhubarb Margaritas Recipe

These tangy Raspberry Rhubarb Margaritas are perfect for spring parties!

Who wouldn’t want one of these with Mother’s Day brunch? I know it’s usually frowned upon to drink tequila before noon 5 o’clock but what’s the difference in this versus a mimosa? None. I say enjoy your tequila with brunch and all will be happy. Don’t get me wrong, I love a good mimosa now and again but this fruity tangy concoction will steal the show.

I know that strawberry is the classic pairing with rhubarb but I’m not a huge strawberry fan. So I used raspberries, the best fruit in the world in my opinion…well second to cantaloupe but a rhubarb cantaloupe margarita didn’t sound too appealing. The tart sourness of the rhubarb with the sweet floral notes from the raspberries make a wonderful combination. Just a few simple ingredients and you’ve got a gorgeous brightly pink colored drink that everyone will love. Have some extra rhubarb laying around?

RECIPE CARD

4.67 from 3 votes

Raspberry Rhubarb Margaritas

These tangy Raspberry Rhubarb Margaritas are perfect for spring parties!

Course Drinks

Cuisine Mexican

Keyword party, spring, tangy

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Author Maya Krampf from WickedSpatula.com

Servings 1

★ Review Print

Ingredients

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Simple Syrup

• 1 cup Rhubarb (diced)
• 1 cup Raspberries
• 1 cup Water
• 2 tablespoons Honey

Margarita (serves 1)

• 2.5 ounces Paleo simple syrup (ingredients above)
• 1 ounce Lime juice
• 2 ounces 100% Agave tequila
• Limes (sliced, optional for garnish)
• Fresh mint (optional for garnish)

Click to convert between US & metric measurements:

Instructions

More TIPS about this paleo recipe in the post above!

1. To make the simple syrup bring the ingredients to a simmer. Simmer for 10 minutes until slightly thickened. Strain through a fine mesh sieve.
2. To make the margarita simply add the ingredients to a cocktail shaker or jar and mix well. Strain over ice. Garnish with lime and mint.

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