Raspberry nojito
Prep this fruity alcohol-free mojito in advance for a new picnic favourite. Keep the sparkling water and garnishes separate until serving for best results. A lovely way of celebrating and enjoying sweet and fragrant seasonal raspberries!
- Put the raspberries, sugar, cinnamon stick and cloves in a saucepan with 100ml water and cook over a low-medium heat for 6-7 mins until simmering and the raspberries have collapsed. Set aside to cool completely.
- Strain the raspberry mixture through a sieve to remove the seeds and pulp. Stir in the vanilla extract and lime juice, then transfer to a flask and fill with ice cubes.
- To serve, pour 50ml raspberry cordial into each glass and top up with sparkling water to taste. Garnish with the extra raspberries and fresh mint leaves. Serve with the extra lime wedges, if you like.
Tip: The cordial will keep in the fridge for up to 2 days.
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