Raspberry martini recipe

  • Makes 4
  • 15 mins to prepare and 20 mins to cook, 10 mins to cool
  • 235 calories / serving
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Start by preparing the sugar syrup; combine the caster sugar and water in a small saucepan. Bring to a simmer over a medium heat, stirring as you do to dissolve the sugar. Once dissolved, continue to simmer for 2-3 minutes to thicken the syrup a little. Remove from the heat and allow to cool to one side.

Meanwhile, purée the raspberries by mashing them in a bowl using a potato masher; alternatively, blend in a food processor until smooth. Press the purée through a fine sieve sat on top of a bowl to collect the purée.

To make the cocktails

Half-fill a shaker with ice cubes. Add 50ml of vodka, 25ml of sugar syrup and 50ml of raspberry purée to the shaker. Shake well for 30-45 seconds. Strain into a martini glass and garnish with a sprig of mint and a couple of raspberries on the rim of the glass. Repeat until you have 4 martinis.

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  • Ingredients

  • 200ml vodka
  • 400g raspberries
  • a couple of large handfuls of ice cubes
  • 100g caster sugar
  • 100ml water
  • a few sprigs of mint, to garnish
  • a few extra raspberries, to garnish
  • Energy 990kj 235kcal 12%
  • Fat 1g 1%
  • Saturates 1g 5%
  • Sugars 31g 34%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 30.9g Protein 1.4g Fibre 3.3g

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