Combine the Seedlip, raspberry syrup, and lemon juice in a Collins (or highball) glass. Fill to about 2/3 with seltzer. Add several ice cubes, and stir gently.
Raspberry Syrup (minimally adapted from the Bar Book by Jeffrey Morgenthaler)
Combine raspberries and water in a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat as needed to maintain a simmer for 5 to 10 minutes. The berries should become a lighter pink color, and the water should be a vibrant berry color.
Pour through a fine mesh strainer. Press the berries to extract the juice, but don't smush the pulp through the strainer. Add the sugar to the juice and stir to dissolve. Let cool, then transfer to a storage container and refrigerate. Keeps for about 3 weeks.
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.