Spicy Raspberry-Lime Rickey
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.
Ingredients
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
Instructions
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.
Drink
- ►Combine two ounces of syrup and one ounce of lime juice in a glass filled with ice. Top up the glass with seltzer and serve garnished with a raspberry and a lime twist.