Spicy Raspberry-Lime Rickey
Christine Burns Rudalevige
Fresh or frozen berries will work in this syrup. Adjust the chili heat to your comfort level. When not combining the syrup with fresh lime juice in a glass or drizzling it by itself over fresh cheeses of all sorts, store it up to two weeks in the refrigerator. If a mocktail is too meek, either tequila or vodka are fine additions to this recipe.
Syrup
- 1 ½ cups raspberries 6 ounces, plus more for garnish
- ¾ cup sugar
- 1-2 teaspoons red chili pepper flakes
Drink
- Limes
- Seltzer water
- Fresh raspberries for garnish
Syrup
►Combine berries, sugar, ¾ cup water, and red chili pepper flakes in a medium saucepan over medium heat. Stir until berries start to release their juices, about 2 minutes. Bring to a simmer and turn off the heat. Let syrup steep until it comes to room temperature. Strain through a fine mesh strainer into a clean jar.