One of my favorite things about the summer is the abundance of luscious in-season berries, which is why I’ve created this refreshing raspberry-ginger fizz. The raspberries aren’t cooked, so you really get that tart punch. The ginger provides a spicy note that pairs perfectly with the raspberries. These drinks look beautiful layered, but they are meant to be consumed mixed. It’s up to you how you’d like to serve it—mix everything together in a pitcher or serve them individually.
1/2 pint of fresh raspberries
1 lime, juiced (1/4 cup)
3/4 cup sugar
Big knob of ginger, peeled and sliced (see photo for amount I put in)
Yields about 6 servings
1. Add ginger, sugar, and water to a small saucepan. Bring to a boil then reduce to a very slow simmer for 10 minutes. Use the tip of a wooden spoon to crush ginger a bit to release flavor. Remove from heat and let stand 30 minutes to an hour, depending on how strong you want the syrup to be. Strain into a container.
2. Combine the raspberries and lime juice in a blender or food processor and puree until smooth. Strain, removing the seeds.
3. Fill a glass with ice. Pour 3 tablespoons of ginger syrup over the ice, then club soda. Give it a little stir. Add 2 tablespoons of the raspberry puree. Serve layered or mixed.
Note: The ratio of syrup to raspberry is all up to you, which is what is great about this recipe. If you want more raspberry or ginger flavor, just add more! Easy as that.