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
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Ingredients
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1 pint
raspberries
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1 cup
frozen raspberries
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1/4
organic lemon,juice and zest of
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1/2 cup
organic cane sugar
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2 cups
water
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1 cans
frozen limeade
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1 can
lime perrier water
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1 can
water
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4-6 ounces
tequila
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2
sprigs fresh mint
Directions
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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.
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Wash the fresh raspberries. Place in a bowl and top with the tequila. Place in the fridge overnight.
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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.
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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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