3 cups frozen raspberries (you can use fresh if you have them), 12 oz frozen package
2 cups sugar
1/2 cup water
4 teaspoons grated lime zest
1/2 cup juice from 4 limes
7Up, chilled
ice
Make syrup: Heat raspberries, sugar, and water in saucepan over medium heat until raspberries begin to release their juices, about 5 minutes. Mash with potato masher until berries break down, then stir in lime zest and juice. Simmer until mixture is slightly thickened, about 5 minutes.
Strain and serve: Pour raspberry mixture through fine mesh strainer set over bowl, pressing on solids to extract liquid (you should have about 2 1/2 cups). Discard berry solids. Refrigerate syrup until completely cool, at least 30 minutes or up to one week. To serve, combine 3/4 cup 7Up and 2 tablespoons syrup in tall, ice filled glass.
Mmm - that sounds so refreshing. On the next hot day, I am definitely going to try this.
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I think my kids would absolutely love this drink. It look and sounds wonderful :)
ReplyDeleteWe definitely have the same taste in food because I've been wanting to make all the Cook's Country recipes in this issue too - you've beaten me to it and I'm glad because I like to know the are a success. This drink looks fabulous. I can't wait to try it myself.
ReplyDeleteMelanie- We must have the same taste in food! I'm giving the Stained Glass Cake a try tomorrow. I'm really surprised at how many of the recipes I want to try in this issue. Usually there is at least 4-5 but this month's I want almost everything.
ReplyDeleteOh, that definitely brings back memories of being a kid in Boston, where the Raspberry Lime Rickey is THE summertime drink.
ReplyDeleteI made this a few nights ago and we are totally still enjoying it. I liked yours enough that I wanted to give it a try. I made mine with the club soda. Mom even likes it.
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