I happen to love, love the cherry limeades at Sonic. (Can anyone else give me a big amen on that??)
So when I saw a recipe for this raspberry lime rickey, I knew I had to try it.
Talk about a fantastic and refreshing summer beverage. Mmmm, I could drink this all day, all summer long.
The raspberry flavor is bold with a strong sidekick of lime. It is the perfect balance – and throw that combo together with fizzy club soda and I’m in heaven.
Plus, I love that the ingredients are pure and relatively unprocessed (read: no high fructose corn syrup here!). The method revolves around making a raspberry lime syrup and adding a couple tablespoons to club soda complete with a handful of ice cubes.
The syrup makes quite a bit and keeps well in the fridge – which means I can enjoy it for a few days until I slurp it all up.
The only change I made was to add more of the raspberry lime syrup to each glass. I wanted less club soda taste and more raspberry lime goodness. A perfect beverage for a summer BBQ…or just because.
- 12 oz. package frozen raspberries
- 2 cups sugar
- 1/2 cup water
- 4 teaspoons grated zest and 1/2 cup juice from 4 limes (It took 4 limes to get the 1/2 cup juice but I only used the zest from 3 limes – it was plenty)
- Club soda, chilled
- Heat raspberries, sugar, and water in a saucepan over medium heat until the raspberries begin to release their juices, about five minutes. Mash the berries with a potato masher until the berries break down, then stir in the lime zest and juice. Simmer until the mixture is slightly thickened, about five minutes.
- Pour the raspberry mixture through a fine-mesh strainer set over a bowl, pressing on solids to extract the liquid. This works best done in batches so the seeds don’t clog up the bottom of the mesh strainer. You should end up with about 2 1/2 cups syrup. Discard the berry solids. Refrigerate the syrup until completely cool, at least 30 minutes or up to 1 week. To serve, combine 3/4 cup club soda and 3 tablespoons syrup in tall, ice-filled glasses.
Recipe Source: adapted from Cook’s Country