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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Refreshing icy cold cocktail Prep: 20 minutes does not include (+30 minutes cooling & 8 hours freezing time) Ingredients:
100 g caster sugar (1/2 cup) |
125 ml water (1/2 cup) |
250 ml fresh lime juice (1 cup) |
300 g frozen raspberries |
185 ml tequila (3/4 cup) |
125 ml triple sec (1/2 cup) or 125 ml cointreau liqueur (1/2 cup) |
soda water, chilled to serve |
lime wedge, to serve |
Directions:
1. Place the sugar and water in a small saucepan over low heat and cook, stirring for 3 minutes or until sugar dissolves.
2. Increase heat to medium and bring to the boil.
3. Cook, without stirring for 5 minutes or until the syrup thickens slightly.
4. Pour into a heatproof jug.
5. Place in the fridge for 30 minutes to cool.
6. combine the lime juice and half the sugar syrup in a shallow 4 cup capacity airtight container.
7. Place in the freezer for 2 hours or until icy around the edges.
8. Use a fork to break up the frozen mixture.
9. Place in the freezer for 6 hrs or overnight, or until firm.
10. Place the raspberries in the bowl of a food processor and process until smooth.
11. Strain through a fine sieve into a bowl, gently pushing the raspberry through with the back of a spoon.
12. Discard the seeds.
13. Add tequila, triple sec or Cointreau and remaining sugar syrup to the raspberry, and stir until combined.
14. Divide the raspberry mixture among serving glasses.
15. Use a fork to roughly break up the lime juice mixture.
16. Spoon over the raspberry mixture.
17. Top with the soda water and serve with live wedges, if desired.
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