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4 heaped tbsp light brown soft sugar
2 limes, each cut into eight wedges
16 mint leaves, roughly torn, plus extra to serve
plenty of crushed ice
175ml white rum (vodka also works well)
1. Set 12 raspberries aside. Divide the rest among 4 heavy-bottomed tumblers, together with the sugar and lime, and pound with the rounded end of a rolling pin until the juice from the limes and berries has run and is completely mixed with the sugar.
2. Add 4 mint leaves to each glass and give them a quick bash with the rolling pin, then fill the glasses with crushed ice. Pour over the rum and stir until the red juices and alcohol start to mix. Top with the reserved raspberries and some more torn mint leaves. LH
This recipe first appeared in the Harvest section of Waitrose Food, June 2016 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
This recipe was first published in June 2016.