zoom Raspberry and lemongrass fizz

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    Raspberry and lemongrass fizz

    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 

    • Preparation time: 10 minutes
    • Cooking time: 5 minutes plus cooling
    • Total time: 15 minutes plus cooling

    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.

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    Tip: Cut some lemongrass in half lengthways – use as stirrers for the fizz.


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