In a small saucepan, combine the
Fresh Raspberries (2 cups)
Honey (1/4 cup)
Fresh Mint (4 sprigs)
Water (1/2 cup)
Bring the mixture to a simmer and cook over medium heat, stirring occasionally, until the raspberries have broken down into a coarse mush, about 5 minutes.
Remove the mint sprigs and puree in a food processor or blender until smooth.
Chill the raspberry puree until cool.
Meanwhile, combine the
Silver Tequila (1/2 cup)
Lime Juice (1/4 cup)
Ice (2 cups)
. Stir in the raspberry puree.
Fill a shallow bowl with a thin layer of
Sea Salt (to taste)
and another bowl with water. Dip the rims of your glasses into the water bowl, followed by the salt bowl, twisting to adhere.
Divide the margarita mixture between the salted glasses. Garnish with
Fresh Mint (to taste)
Limes (to taste)