Save to your scrapbook
Raspberry and lemongrass fizz
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
British raspberries – which are rich in vitamin C and folate – are given a modern Asian twist in this refreshing drink, perfect as an aperitif.
1 of your 5 a day
Source of vitamin C
Love life
Serves: 6
2 lemongrass stalks, cut into 2cm pieces
4cm piece root ginger, thickly sliced
25g golden caster sugar
500g raspberries
Ice, sparkling water and lemon slices, to serve
1. Place 250ml water, the lemongrass, ginger and sugar in a small pan and gently bring to the boil, stirring to dissolve the sugar. Set aside to cool.
2. Strain the syrup into a blender. Add the raspberries and whizz until smooth. Strain into a jug. Chill until ready to serve.
3. Fill 6 ice-filled glasses three-quarters full with the syrup. Top with sparkling water. Add lemon slices, stir and serve.
Tip: Cut some lemongrass in half lengthways – use as stirrers for the fizz.
Typical values per serving:
Energy |
184.096kJ 44kcals |
---|---|
Fat | 0.3g |
Saturated Fat | 0.1g |
Carbohydrate | 8.9g |
Sugars | 8.8g |
Protein | 1.4g |
Salt | trace salt |
Fibre | 2.1g |
This recipe was first published in January 2015.
Average user rating