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Author Notes: Growing up in the Boston area, Raspberry Lime Rickeys were a favorite summer sipper of mine. We ordered them at Brigham's Ice Cream and I loved the sweet raspberry flavor with a hint of lime. Part of the appeal for me was also wondering, "Who's Rickey?"
Looking back, I recall an extremely sweet, syrupy drink and decided to tart it up a bit which made for a bright, refreshing drink. —BlueKaleRoad
- 2 cups fresh or frozen organic unsweetened raspberries, defrosted (save the juice)
- 4 tablespoons agave syrup
- 1/4 cup water
- 12-15 fresh mint leaves
- 3 large limes
- 2 cups seltzer
- In a medium saucepan, mix the raspberries, their juice (if using frozen), agave syrup and mint leaves. Bring to a boil, reduce heat and simmer for a few mintues, mashing any whole berries until smooth. Remove from heat and let cool.
- Squeeze enough lime juice to measure 1/3 cup (about 2 large limes). Strain the cooled raspberry mixture, mashing well to get all the syrup. (Syrup can be prepared ahead and kept chilled.)
- In a pretty pitcher, combine the lime juice, raspberry syrup and 2 cups of seltzer. Add ice and serve with lime wedges to garnish. Recipe easily doubles.
- This recipe was entered in the contest for Your Best Raspberries
- This recipe was entered in the contest for Your Best Soda Fountain Recipe
Welcome to Funky Town
How to make kimchi—without a recipe
Make kimchi—without a recipe.
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Eat cookies for breakfast.
Put cake on a pedestal.