Pink Raspberry Margarita Mocktail Recipe
This refreshing mocktail offers a tart raspberry flavor with a hint of lime and a touch of sweetness.
It’s quick to make, uses simple kitchen tools, and features easy-to-find ingredients.
Equipment
- Muddler: I use a muddler to mash the raspberries and really get that flavor out.
- Cocktail shaker or jar with lid: A shaker lets me mix and chill the mocktail thoroughly. If I don’t have one, any jar with a tight lid works.
- Measuring cups and spoons: These help me accurately add each ingredient for a balanced taste.
- Fine mesh strainer: I prefer using a strainer to remove seeds and pulp for a smooth drink.
- Glass: I serve the finished mocktail in a short glass, like a rocks glass.
- Spoon or small whisk: I use this to stir in the agave or simple syrup evenly if needed.
- Knife and cutting board: Needed for slicing lime wedges and prepping the garnish.
- Optional: A small plate and extra lime juice or salt if I want to rim the glass.
Ingredients
- 1/2 cup fresh raspberries plus extra for garnish
- 1/4 cup freshly squeezed lime juice about 2 limes
- 1 tablespoon agave syrup or simple syrup
- 1/2 cup sparkling water or club soda
- Ice cubes
- Optional: Coarse salt for rimming the glass
- Optional garnish: Lime wheel and mint sprig
Instructions
- If I want a salted rim, I run a lime wedge around the glass rim, then dip it in coarse salt on a plate.
- I add raspberries and lime juice to the shaker and muddle until the berries are well crushed.
- I pour in the agave syrup and fill the shaker halfway with ice.
- I cover and shake for about 20 seconds to chill and mix everything.
- Over a glass filled with fresh ice, I strain the mixture using a fine mesh strainer to remove seeds and pulp.
- I top the drink with sparkling water or club soda and gently stir.
- To finish, I add a few extra raspberries, a lime wheel, and mint for garnish.
Notes
I sometimes adjust the sweetness by adding more or less syrup to taste.
If raspberries aren't in season, I’ve tried frozen ones, but I let them thaw completely for better flavor.
Using fresh-squeezed lime juice makes a big difference and helps balance the tartness.
For parties, I double or triple the recipe and prep the fruity base ahead—then add sparkling water just before serving so it stays fizzy.
If I’m short on time, I skip salting the rim or just add a lime wedge for a simple garnish.
I always strain out the seeds for a smoother drink, but leaving some pulp is an option for more texture.
This mocktail tastes best chilled and served right after mixing. That’s just my preference, though—drink it how you like.