Fourth of July

grownup raspberry limeade

Author Notes

This is a modified version of a great and beautiful cocktail I had in Israel. mmm. The original had pomegranate seeds floating in it... —DUZE @BakingBackwards

  • Serves 4-6
Ingredients
  • 1 pint raspberries
  • 1 cup frozen raspberries
  • 1/4 organic lemon,juice and zest of
  • 1/2 cup organic cane sugar
  • 2 cups water
  • 1 cans frozen limeade
  • 1 can lime perrier water
  • 1 can water
  • 4-6 ounces tequila
  • 2 sprigs fresh mint
In This Recipe
Directions
  1. Raspberry Syrup: In a medium saucepan over medium high heat, boil the frozen raspberries, lemon juice, sugar and 2 cups water until reduced in half. Strain. Reserve and cool.
  2. Wash the fresh raspberries. Place in a bowl and top with the tequila. Place in the fridge overnight.
  3. Blend together the limeade and enough water to fill its container in a blender. When well mixed pour into large pitcher. Using the limeade container, fill with the lime perrier. Mix with a mixing spoon into the limeade mixture.
  4. Grab four highball glasses. Divide the tequila soaked raspberries into the four glasses evenly. Top with 1 1/2 ounces of the raspberry syrup in each glass. Fill remainder of glasses with limeade mixture. Garnish with mint.Serve immediately. Enjoy!

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