Raspberry Lime Rickey Margaritas

In a small saucepan, combine raspberries, honey or agave, mint, and water. 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 mint sprigs and puree in a food processor or blender until smooth. If you don’t want seeds in your drink, strain the raspberry mixture through a fine mesh sieve (optional). I think you lose a little too much of it this way and I like fiber, so I chose not to.

Chill the raspberry puree until cool.

Meanwhile, combine tequila, lime juice and ice. Stir in the raspberry puree.

Fill a shallow bowl with a thin layer of sea salt 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 additional mint and lime slices.