This pretty pink cocktail has a tart-sweet flavour and refreshing fizz. Garnish servings with mint and a raspberry.
- Portion size 10 servings
- Credits : Canadian Living Magazine: June 2008
- 2 1/2 cups raspberries (fresh or thawed)
- 1 1/2 cup lemon juice (about 8 lemons)
- 3/4 cups granulated sugar
- 2 3/4 cups soda water
- 4 cups ice cubes
MethodIn large saucepan, bring raspberries, lemon juice and sugar to boil. Reduce heat to medium-low; simmer, mashing fruit, until sugar is dissolved, about 3 minutes.
Strain raspberry mixture through cheesecloth-lined sieve, pressing out liquid. Let syrup cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
In serving pitcher, combine raspberry syrup with soda water; stir in ice to chill.
Nutritional facts Per each of 10 servings: about
- Sodium 17 mg
- Protein trace
- Calories 78.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 20 g
- Iron 1.0
- Folate 4.0
- Calcium 1.0
- Vitamin C 37.0