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Pink Lemonade Margarita

Pink Lemonade 



1 cup plus 2 tablespoons granulated sugar

Zest of one lemon

2 raspberries-for color

3/4 cup fresh lemon juice

4 cups water


1800 tequila

Cointreau (orange liqueur)

Colored salt

Citrus jellied candies



Pulse sugar and lemon zest in a food processor for 20 seconds.  Add raspberries, pulse and scrape out into a medium sized sauce pan.


Add lemon juice and heat over medium, stirring continuously until sugar is dissolved.  Add one cup of water, mix well and pour through a fine sieve into a medium sized bowl.  Add the rest of water (3 cups) and mix well.  Chill. 

Fill a margarita glass with ice and add 1 part tequila and 1/2 part Cointreau.  Top off with pink lemonade mix and stir.  Garnish with grapefruit jelly candy wedge.  Serve.

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