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This frozen raspberry margarita is a copycat-style blender drink that tastes tart, fruity, and slushy, with a bright lime finish. It’s inspired by the frozen raspberry margarita people order at Texas Roadhouse. You can make two big glasses in about 10 minutes with a standard blender.
What Makes the Texas Roadhouse Frozen Raspberry Margarita So Craveable?
It hits the balance that makes a restaurant margarita easy to finish: sweet berry, sharp lime, and a smooth tequila backbone. The texture is thick and spoonable but still sippable through a straw.
People want to recreate it at home because a margarita night out adds up fast. Making it yourself lets you control the sweetness, the strength, and the portion size.
I don’t have access to the restaurant’s exact formula, so this is my own version built to match the flavor and texture you’d expect. It uses simple ingredients you can find at any grocery store.
Ingredients
- 4 oz blanco tequila (about ½ cup; 100% agave gives the cleanest taste)
- 2 oz triple sec (about ¼ cup; Cointreau or any orange liqueur works)
- 2 oz fresh lime juice (about ¼ cup, from 2 to 3 limes; bottled works in a pinch)
- 2 tablespoons raspberry liqueur (optional, adds deeper berry flavor)
- 1½ cups frozen raspberries (about 6 oz, no need to thaw)
- 3 tablespoons simple syrup (or agave nectar, adjust to taste)
- 3 cups ice cubes (about 1 lb)
- 1 tablespoon coarse salt (for rimming, optional)
- 1 lime wedge (for rimming and garnish)
- 4 fresh raspberries (for garnish, optional)
How to Make Frozen Raspberry Margarita
Step 1: Rim the Glasses
Spread the coarse salt on a small plate. Run a lime wedge around the rim of each glass, then dip the rim into the salt and twist. Set the glasses in the freezer while you blend so they stay frosty.
Step 2: Blend the Liquids and Fruit
Add the tequila, triple sec, lime juice, raspberry liqueur, simple syrup, and frozen raspberries to the blender. Pour the liquids in first so the blades spin freely. Blend on low for about 15 seconds, until the berries break down.
Step 3: Add the Ice
Add the ice and blend on high for 30 to 45 seconds. You want a thick, uniform slush with no visible ice chunks. If the blades spin without pulling the mixture down, stop, stir with a spoon, and blend again.
Step 4: Taste and Adjust
Dip in a spoon and taste. If it’s too tart, add 1 more tablespoon of syrup. If it’s too sweet, add a squeeze of lime. For a thicker drink, add ½ cup more ice and blend 10 seconds. For a looser one, add 1 to 2 tablespoons of water.
Step 5: Pour and Garnish
Pour into the chilled, salted glasses right away, since frozen drinks start melting fast. Top with fresh raspberries and a lime wedge. Serve with a wide straw.
How Close Is This to the Texas Roadhouse Version?
The flavor profile should feel very familiar: tart lime, sweet raspberry, and a slushy, restaurant-style texture. What I can’t match is the restaurant’s exact mix, pour size, or any pre-made base they may use.
To get closer, use a little more simple syrup for a sweeter, candy-like berry flavor. Blend until very smooth, and strain out the seeds if you want a silkier sip.
How Many Calories Are in a Raspberry Margarita?
My homemade version comes to roughly 330 calories per glass, based on adding up the ingredients for 2 servings. Most of the calories come from the tequila, orange liqueur, and syrup.
Restaurant calories vary with the recipe, pour size, and glass size. For an official number, check the nutrition information published by the restaurant.
To lighten yours, skip the raspberry liqueur, cut the syrup to 1 tablespoon, and use a 1:1 swap with a low-calorie sweetener. That can save about 80 to 100 calories per glass.
How Much Alcohol Is in a Texas Roadhouse Margarita?
I can’t give you a reliable number for the restaurant, because pour sizes and mixes can vary by location and by drink size. Ask your server or check the restaurant’s menu details if you need specifics.
For my homemade version, each glass has about 2 oz of tequila and 1 oz of triple sec. That works out to roughly 1.5 to 2 standard drinks per serving.
If you want it lighter, use 1½ oz of tequila per glass and add an extra splash of lime juice. Frozen drinks hide the alcohol well because the cold dulls the taste, so sip slowly.
Can You Make a Frozen Strawberry Margarita the Same Way?
Yes. Swap the raspberries for 1½ cups of frozen strawberries and keep everything else the same. Strawberries are sweeter and have no seeds to worry about, so you may want only 2 tablespoons of syrup.
For a swirl, blend half the batch with raspberries and half with strawberries. Pour both into the glass at the same time for a two-tone effect.
Can You Make It Without Alcohol or Ahead of Time?
For a mocktail, replace the tequila and triple sec with ½ cup of limeade and ¼ cup of orange juice. Blend as directed and add a little extra ice if the mixture seems thin.
Texas Roadhouse Raspberry Margarita Recipe
Ingredients
- 4 oz blanco tequila about ½ cup; 100% agave gives the cleanest taste
- 2 oz triple sec about ¼ cup; Cointreau or any orange liqueur works
- 2 oz fresh lime juice about ¼ cup, from 2 to 3 limes; bottled works in a pinch
- 2 tablespoon raspberry liqueur optional, adds deeper berry flavor
- 1½ cup frozen raspberries about 6 oz, no need to thaw
- 3 tablespoon simple syrup or agave nectar, adjust to taste
- 3 cup ice cubes about 1 lb
- 1 tablespoon coarse salt for rimming, optional
- 1 lime wedge for rimming and garnish
- 4 fresh raspberries for garnish, optional
Instructions
Step 1: Rim the Glasses
- Spread the coarse salt on a small plate. Run a lime wedge around the rim of each glass, then dip the rim into the salt and twist. Set the glasses in the freezer while you blend so they stay frosty.
Step 2: Blend the Liquids and Fruit
- Add the tequila, triple sec, lime juice, raspberry liqueur, simple syrup, and frozen raspberries to the blender. Pour the liquids in first so the blades spin freely. Blend on low for about 15 seconds, until the berries break down.
Step 3: Add the Ice
- Add the ice and blend on high for 30 to 45 seconds. You want a thick, uniform slush with no visible ice chunks. If the blades spin without pulling the mixture down, stop, stir with a spoon, and blend again.
Step 4: Taste and Adjust
- Dip in a spoon and taste. If it's too tart, add 1 more tablespoon of syrup. If it's too sweet, add a squeeze of lime. For a thicker drink, add ½ cup more ice and blend 10 seconds. For a looser one, add 1 to 2 tablespoons of water.
Step 5: Pour and Garnish
- Pour into the chilled, salted glasses right away, since frozen drinks start melting fast. Top with fresh raspberries and a lime wedge. Serve with a wide straw.
To prep ahead, blend the full batch and pour it into a freezer-safe container. Freeze for up to 1 week. When you’re ready to serve, let it sit 10 minutes and re-blend for 15 seconds. The alcohol keeps it from freezing solid, so it stays scoopable.
More Copycat Recipes to Try
My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more