This icy cold cocktail is a perfect aperitif and is just the thing to cool the palate before the hot and spicy dishes that follow.
- Place the sugar and water in a small saucepan over low heat and cook, stirring, for 3 minutes or until the sugar dissolves. Increase heat to medium and bring to the boil. Cook, without stirring, for 5 minutes or until the syrup thickens slightly. Pour into a heatproof jug. Place in the fridge for 30 minutes to cool.
- Combine the lime juice and half the sugar syrup in a shallow 1L (4-cup) capacity airtight container. Place in the freezer for 2 hours or until icy around the edges. Use a fork to break up the frozen mixture. Place in the freezer for 6 hours or overnight, or until firm.
- Place the raspberries in the bowl of a food processor and process until smooth. Strain through a fine sieve into a bowl, gently pushing the raspberry through with the back of a spoon. Discard the seeds. Add tequila, triple sec or Cointreau and remaining sugar syrup to the raspberry, and stir until combined.
- Divide the raspberry mixture among serving glasses. Use a fork to roughly break up the lime juice mixture. Spoon over the raspberry mixture. Top with soda water and serve with lime wedges, if desired.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set