You still can get raspberries at this time of year so before the real heavy stuff of autumn sets in, why not make this cocktail or dare I say it freeze the puree ready for Christmas cocktails? There said it.
I’ve called this recipe a Raspberry Intense because it’s not only deep in flavour but after a couple of these, conversations can become very intense and meaningful. Perhaps best to stick just a couple of them.
Raspberry Intense (serves 2 people)
200g fresh raspberries
50ml readymade sugar syrup
Handful of ice cubes
In a large bowl, place the raspberries in a sieve and push through to puree leaving any pips behind. 200g of fresh raspberries will give you about 100ml puree.
Pour puree into a cocktail shaker; add the vodka and sugar syrup and then the ice.
Shake vigorously and pour into freezer-chilled glasses.