Skip to main content

Join The Table to earn rewards.

Already a member?

Fourth of July

grownup raspberry limeade

by:
July  7, 2011
0
0 Ratings
  • Serves 4-6
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

What You'll Need
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
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!
Tags:
Contest Entries

See what other Food52ers are saying.

Popular on Food52

Continue After Advertisement

1 Review

lorigoldsby
lorigoldsby July 7, 2011
Sounds like a nice twist on a frozen margarita!
 

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.