Raspberry Lime Rickeys

Our main raspberry harvest is just about over for the summer (though we should get a second flush of our everbearing variety in another month or so), but two weeks ago we were still completely inundated with them. We have gallons of raspberries sitting in the freezer, but I also found another great way to process a bunch of them: raspberry syrup, which is then added to one of the prettiest drinks around:


It’s really easy to make. Just bring a cup of water and a cup of sugar to boil, then add 2 cups of fresh raspberries. 


Bring the mixture back to a boil briefly and then take it off the heat. Let it steep for at least 30 minutes before straining into a pint jar:


The straining process is pretty slow, but it keeps (most) of the seeds out. Raspberries are so delicate that they break down into a nice, thick goop pretty easily.


Once the syrup has cooled, it’s ready to use for mixing some drinks! To make that easier, I highly recommend a flip-top spout lid designed for Mason jars. We also use ours for maple syrup and honey.


Here we have a little bar setup going for raspberry lime rickeys. This is a classic New England soda fountain treat, and it tastes even better with super-fresh syrup. Here’s how you make it:

Raspberry Lime Rickey

crushed ice
3 Tbsp. raspberry syrup
2 quarters of a lime
plain seltzer
a shot of gin (optional)

Fill the glass halfway with crushed ice. Add raspberry syrup and the juice of the limes, then fill glass with seltzer. Stir and serve. I like mine with a shot of gin, but the virgin version is equally delicious. 

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