Serves: 4
Time: 30 minutes
Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 cup lemon juice (~6 lemons)
- 4 tbsp of OTOT's Raspberry Basil vinegar
- 3 cups cold still or sparkling water
- 1 box of raspberries, macerated
- Fresh raspberries and basil leaves, for garnish
Directions:
- Make the simple syrup: In a saucepan, bring the sugar and water to a simmer and stir until the sugar has fully dissolved. Set to the side and let completely cool before using.
- Squeeze and strain 1 cup of lemon juice.
- Macerate the raspberries using a fine mesh sieve.
- In a large pitcher, combine the lemon juice, raspberry basil vinegar, and the simple syrup. Stir well to combine. Then, add the water and macerated raspberry juice.
- Chill for 15 minutes if time allows.
- To serve, either add 4 cups of ice to the pitcher or fill individual glasses with ice.
- Garish with a raspberry and basil leaf.
*available at Olive This Olive That
Recipe Source: Melanie Beavan-Szabo
