After what seems like an endless winter, spring has finally arrived in Ohio. Along with the warmer temperatures come cool summer drinks, like this raspberry spritzer. Flavored with lemon, mint, and ginger, it’s perfect for entertaining.
I liked this drink so much when I first tasted it that I asked my waiter at the restaurant how it was made. After checking with the kitchen, he returned with the following instructions: Muddle raspberries, lemon juice, mint and a little sugar into a tall glass. Toss in some ice cubes and top it off with ginger ale. Easy enough, I decided to try it at home. I located my muddler, gathered together the ingredients, and followed the waiter’s instructions. What resulted was not the drink that I had been served, but one that was full of seeds and pulp and very unappetizing. Disappointed, but determined to make this work, I started over. The seeds and pulp had to go. Using a food processor (a blender would do the job too) I made a simple raspberry syrup (see recipe below), strained the seeds, and added the syrup by spoonfuls to the ginger ale until I got the color I wanted.
So. Much. Better.
- 1 pint fresh raspberries
- 2 T. sugar
- juice of 1 lemon
- 1 T. water
- fresh mint
- ginger ale
- Place raspberries, sugar, lemon juice, and water in a food processor or blender.
- Process until smooth.
- Strain seeds and pulp using a small strainer into a clean container.
- Recipe makes 1-3/4 cups.
- Raspberry syrup can be made in advance and refrigerated up to 2 weeks or used immediately.
- To assemble spritzer:
- Add 3 T. syrup to a tall glass (or add to taste)
- Stir in ginger ale and ice.
- Garnish with fresh mint leaves and a lemon slice.
- Serve immediately.
Don't miss a single post CLICK HERE to subscribe