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Raspberry and lemongrass fizz
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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
2 lemongrass stalks, cut into 2cm pieces
4cm piece root ginger, thickly sliced
25g golden caster sugar
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:
This recipe was first published in January 2015.