in Drink Recipes

Raspberry-elderberry punch

updated

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Ingredients for 4 servings:

  • 200 g raspberries, frozen
  • 400 ml carbonated mineral water
  • 2 tbsp syrup (elderflower syrup)
  • 2 tbsp tea, green or white
  • 12 ice cubes
  • 1 tbsp lime juice
  • some sugar
  • 500 ml water

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

alcohol-free, refreshingly fruity

First, bring the water to a boil. Place the frozen raspberries in a bowl with the syrup, lime juice, sugar, and tea. Reserve a few raspberries for garnish. Pour the hot water into the bowl and stir. Let it steep for 5 minutes, then strain, reserving the punch, and pass the raspberries through the sieve into another container. Chill the punch and raspberry puree. To serve, fill 4 highball glasses halfway with the punch, then top up with mineral water, 3 ice cubes, some raspberry puree, and the reserved raspberries.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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