If you’ve given up or reduced your alcohol intake – whether for Lent or health reasons – this deep red, sparkling lemonade is the perfect antidote to any cravings for a refreshing, grown-up tipple.
Cooking the fruit in simple syrup recreates the musky, jammy flavour of fresh picked, sun-warmed berries. Make this drink extra special by serving it in champagne flutes garnished with whole raspberries.
200g granulated sugar
240ml still water
240ml freshly squeezed lemon juice (from about 6 lemons)
600ml cold sparkling water
To make a raspberry simple syrup: In a saucepan over medium-low heat, bring the sugar, still water, and raspberries to a simmer, stirring occasionally, until the sugar dissolves. Use a spoon to crush the raspberries. Strain through a fine mesh sieve, reserving the liquid and discarding the solids. (If any seeds remain, strain the liquid a second time.) Cool the syrup to room temperature.
In a pitcher, stir together the syrup and lemon juice. Refrigerate until cold. Before serving, stir in the sparkling water. Serve straight up.
Extracted from Lemonade with Zest: 40 Thirst-Quenching Recipes by April White (Chronicle Books, approx €15).
Photographs by Gentl & Hyers.