Raspberry ginger ale


Michael Lanari

Kitchen & Bath Concepts

1 1/2 cups chopped fresh, peeled ginger

Strips of lemon peel from 1 lemon

1 cup plus 1 tablespoon pure cane sugar

1 pint fresh very ripe raspberries

4 cups very cold club soda

Ice cubes

Combine the ginger, lemon peel and 3 cups cold water in a medium saucepan over high heat. Bring to a boil and cook until reduced by half, about 5 minutes. Add 1 cup of the sugar and continue boiling until the sugar completely dissolves, 1 to 2 minutes. Strain the syrup into a small pitcher, cover tightly and refrigerate until very cold, at least 2 hours.

Combine the raspberries and the remaining 1 tablespoon sugar in a medium bowl. Let stand at room temperature, about 30 minutes.

Spoon some of the berries into the bottoms of 6 to 8 glasses and mash them gently with a spoon. Pour over some ginger syrup - more or less depending on how sweet you want your drink. Pour about 1/2 cup club soda in each glass, garnish with a few whole berries and serve with a straw.

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