On hikes we are always on the quest for mountain berries. Local Telluride kids are taught early in life which berries are safe to eat and which are not. In the Colorado high country some of the pickings include wild raspberries and strawberries. They taste great on their own, but are extra special in these berry margaritas.
Can’t forage for wild berries? Simply buy the best ones from your local farmers’ market. Don’t forget to add that salt rim to your glass!
Mountain Berry Margaritas
Recipe by Marla Meridith
Total Cooking Time: 45 minutes
Active Cooking Time: 10 minutes
- 1½ pints (18 ounces) strawberries, hulled
- ½ pint (6 ounces) raspberries
- ⅔ cup granulated sugar
- ½ cup freshly squeezed lime juice
- 1½ cups silver tequila
- ⅔ cup Grand Marnier or another orange liqueur
- To serve: assorted berries, lime wedges, Kosher salt, and 6 fresh mint sprigs
- 6 short skewers
Make the margaritas: In a blender, puree the strawberries and raspberries with the sugar and lime juice. Strain the puree through a fine mesh strainer. Add the tequila and Grand Marnier to the berry puree. Stir well and transfer to a pitcher filled with ice, stirring to combine.
To serve, make berry garnishes by threading assorted berries onto 6 short skewers. Run a lime wedge around the rim of 6 glasses. Spread kosher salt on a plate, then gently tap and roll the edge of each glass in the salt. Fill each glass with ice.
Pour the margaritas into the prepared the glasses. Garnish each with a mint sprig and a skewer of berries.