You might be very surprised to find raspberry syrup as the linchpin ingredient in many classic cocktails, from the Clover Club to the Knickerbocker to the Commodore. But with a little meditation, you'll see how smart our forefathers were: raspberries are sweet and tangy, they're pungent and a little acidic. This is obvious cocktail territory!
And anyone who's had raspberry lemonade knows how well the berry plays with citrus. That opens things up for endless punch recipes. That color is unbeatable and it absolutely screams summertime.
If you can find them, wild raspberries are a thousand percent better than store-bought berries — if perhaps just from the fun and pride of picking them yourself. Wild raspberries often grow along hilly roadsides and make for a great outing, but don't forget to wear pants and high socks, for ticks; bug spray, for mosquitoes; and sunscreen, for the July sun. Oh, and wild raspberry bushes have thorns like whoa, so gloves ain't a bad idea either.
Juicing your hard-won berries can be a bit of a chore, and raspberry pomace (leftover seeds and pulp) has a smell that's truly something else, but the results are absolutely worth it. As is the case with most red fruit: wear an apron, because that stuff will stain!
- Raspberries — 2 cups
- Water — 8 oz
- Sugar — 1 cup
Simmer the raspberries in water for 5-10 minutes, until liquid is red. Press and strain the fruit, then pass through a paper filter to clarify. Add the sugar and stir until dissolved. Let cool, bottle and refrigerate. Lasts 3 weeks.