Raspberry Mint Cooler

Raspberry Mint Cooler

You will need:

Muslin cloth or very fine sieve

A funnel

1 tbsp Cartwright & Butler Loose Mint Tea

1 heaped tbsp caster sugar

250g raspberries

To serve:

1lt cloudy lemonade

Crushed ice

Handful of raspberries

Fresh mint

To make the cooler:

1. Sprinkle the loose tea into a saucepan along with the caster sugar.

2. Pour in 200ml water and place over a gentle heat. Heat the water to a gentle simmer.

3. When the sugar has dissolved, add the raspberries and continue to gently cook for a further 5 minutes until the raspberries fully break down.

4. Pass the raspberry and mint mixture through a muslin cloth, discarding of the raspberry and mint tea pulp.

5. Using a funnel, pour the syrup into a sterilised, resealable bottle and store in the fridge until ready to use.

6. When serving, mix half the syrup with 1lt cloudy lemonade, crushed ice and fresh raspberries and mint - this will make approximately 8 servings.

7. Reseal the bottle and store the remaining syrup in the fridge for 7 days.

Note: For an alcoholic version, this works well with clear spirits such as vodka and gin.

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