sparkling raspberry limeade

A party begs for a festive drink. I haven't ventured into libation land that often, so thankfully, The Son and I opened our food network magazine JUST in time as we planned a birthday meal for The SIL. We eyed and were inspired by the All-Star Cookout section with flank steak, corn and salad recipes. The Neely's raspberry drink seemed a fantastic, refreshing and pretty drink to serve.

 The raspberries (ours were frozen) are cooked down with sugar and water to create a syrup.

After cooling down, it's combined with lime juice and seltzer.

As we found the lime a tad too sour, we added more seltzer and sugar to the recipe. We like the tart, sweet and sour combination, and we hope you do too.

Happy Birthday, Julie!

Sparkling Raspberry Limeade
from food network magazine, september 2012

Printable Recipe

1¼ cups sugar
6 ounces raspberries, plus more for garnish (about ¾ cup)
1 cup water
1 cup lime juice (juice of 16-25 limes— I used bottled juice)
1½ liters seltzer water
1 lime, thinly sliced, for serving

Combine the sugar, raspberries, and water in a small saucepan. Bring the mixture to a simmer. Stir until the sugar dissolves. Press the berries with back of a wooden spoon so their juices leach into the mixture. Let sit and steep until cool. Strain, discarding the solids.

Combine the cooled raspberry syrup, lime juic and seltzer in a large pitcher. Pour into tall glasses filled with ice and garnish with the lime slices and a few extra berries.

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