Marla Meridith logo by smash

Recipe: Fresh Raspberry Margaritas

Recipe: Fresh Raspberry Margaritas

Ingredients

¼ cup fresh raspberries
2 tbsp fresh lime juice
4 fl oz (1/2 cup) reposado or añejo tequila
1 ½ fl oz (3 tbsp) simple syrup (or add to taste)
ice
coarse or Kosher salt for rimming the glass
Simple Syrup
½ cup granulated white or light brown sugar
½ cup water

Directions

Make the simple syrup. Bring the water and sugar to a boil. Boil for 3 minutes making sure all the sugar has melted. Set aside to cool.

Using a wedge of lime, rub the rim of rocks or margarita glasses with the lime. Dip the edge of the glass into the salt. Fill 1/2 way with ice.

Muddle the raspberries with the lime juice in a cocktail shaker.

Add the tequila and simple syrup. Fill with ice. Shake until well combined. Strain into the prepared glasses. Garnish with lime wedges and more fresh raspberries.

~ Marla Meridith

Recipe: Margarita Cupcakes with Tequila Lime Cream Cheese Frosting

Ingredients

Directions

~ Marla Meridith

Recipe: Frozen Watermelon Margaritas

Ingredients

Directions

~ Marla Meridith

Recipe: Raspberry Coconut Margarita

Ingredients

Directions

~ Marla Meridith

Recipe: Cilantro Lime Moscow Mule Cocktail

Ingredients

Directions

~ Marla Meridith

Recipe: Skinny Strawberry Lime Punch {Cocktail or Alcohol-Free}

Ingredients

Directions

~ Marla Meridith

Recipe: Margarita Cupcakes with Tequila Lime Cream Cheese Frosting

I don’t like my frosting too sweet, but feel free to add more powdered sugar if you desire.

24 mini cupcakes

–cupcakes
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/4 tsp Kosher salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs(at room temperature)
1 1/2 limes (zested and juiced)
2 tbsp silver or blanco tequila
1/2 tsp pure vanilla extract
1/2 cup half and half
–Tequila Lime Cream Cheese Frosting
4 tbsp unsalted butter, softened
4 ounces cream cheese, softened
1/2 tsp pure vanilla extract
1 1/2 tsp fresh lime juice
3/4 tsp lime zest
1 1/2 tsp silver or blanco tequila
pinch of salt
1 1/4 cups confectioner’s sugar
1/2 lime cut into small wedges for decorating

–cupcakes
Preheat the oven to 325˚ F with the rack in the middle. Line a mini cupcake pan with 24 liners.
In a medium bowl, whisk together the flour, baking powder and salt.
Place the butter and sugar in the bowl of a stand mixer. Using the paddle attachment, beat the butter and sugar together on medium speed for about 5 minutes until pale in color. Beat in the eggs one at a time.
Mix in the lime juice, zest, tequila, vanilla and buttermilk.
Place the batter in the muffin pan, filling each cup 3/4 full.
Bake 12-14 mins or until a wooden skewer comes out virtually crumb free. Let the cupcakes cool completely before removing them from the pan.
While the cupcakes are cooling make the frosting.
Clean the mixer bowl. With the paddle attachment, beat the butter and cream cheese together until well combined. Mix in the vanilla, lime juice, lime zest, tequila and salt. Mix in the sugar until you reach a creamy texture. *see notes
Transfer the frosting to a piping bag. Remove the cupcakes from the pan. Pipe the frosting onto each cupcake and top with a lime wedge and small straw.

~ Marla Meridith

Recipe: Frozen Watermelon Margaritas

Ingredients

Directions

~ Marla Meridith

Recipe: Raspberry Coconut Margarita

Ingredients

Directions

~ Marla Meridith

Recipe: Cilantro Lime Moscow Mule Cocktail

Ingredients

Directions

~ Marla Meridith

Recipe: Skinny Strawberry Lime Punch {Cocktail or Alcohol-Free}

This fresh ‘n sparkly beverage can be served as a family friendly, kid approved fruit punch or as an adult cocktail. Take your pick. It’s your flight of fancy….not matter which way you sip!

Ingredients

16 ounces fresh or frozen Strawberries (if fresh ~ clean, trim stems off, cut in half)
1 cup Water
4 packets Stevia Powder or your favorite natural sweetener to taste
4 tablespoons Lime Juice
1 liter (33.8 fl ounces) Plain Sparkling Water
12 ounces light Vodka
fresh Mint Leaves
Lime Wedges and Sliced Strawberries for serving

Directions

Bring water and strawberries to a rolling boil in a medium saucepan. Reduce heat to a simmer, continue to cook for 6 minutes. With a rubber spatula, stir the berries and mash them on the sides of the pan to release juices. Let the berries cool a bit and strain them with a fine mesh sieve or cheesecloth. If you like some pulp strain one time. If not strain 2-3 times. Let the strawberry juice chill in the fridge.

When the juice is cool, combine it with the rest of the ingredients in a large pitcher with ice. Serve with lime, strawberry slices and mint leaves.

Notes

For alcohol-free cocktails skip the vodka and add the same volume (1 1/2 cups) additional sparkling water.

Adjust sweetness to taste. Your berries may be really sweet or not so much.

~ Marla Meridith