Thursday, June 9, 2016
Spicy Raspberry Lemon Cooler Recipe
Compliments of Liz Gray
Recipe by Wes Martin
A grown-up take on lemonade, this non-alcoholic drink combines the fruitiness of raspberries with spicy ginger beer.
Essential qualities: Okay, so you have four delicious alcoholic cocktail options, above. Avoid being that person who offers margaritas and juleps but has only lukewarm tap water for non-drinking guests. The new plan: Serve this grown-up take on lemonade, spiked with spicy ginger beer and topped with fresh raspberries.
Serve it with: Ice. No, seriously…drink this all summer!
Get the Recipe: Spicy Raspberry Lemon Cooler
Makes about six drinks. Ginger beer, non-alcoholic despite its name, can be found in the beverage/soda section of your supermarket. It has a much stronger bite than plain ginger ale and is great for mixing mocktails; it adds a spicy punch to anything you mix it with.
2 cups frozen raspberries
1/2 cup honey
1/2 cup freshly squeezed lemon juice
1/2 cup water
2 bottles ginger beer
fresh raspberries or lemon wedges for garnish, optional
Put the raspberries, honey, lemon juice and water into a saucepan and bring to a boil over medium-high heat. Reduce the heat to a gentle simmer and cook until the fruit has completely broken down, about five minutes. Remove from heat and let stand until cool. Pour the mixture into a fine mesh strainer set over a pitcher. Press the fruit solids with a rubber spatula to remove as much liquid as possible. Discard the fruit pulp.
To serve, fill a Collins glass with ice and pour three tablespoons of the raspberry syrup into the glass. Fill with ginger beer, stir, garnish with raspberries or a lemon wedge and serve immediately.
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