Raspberry and Lemongrass Fizz
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • For the lemongrass syrup:
  • 2 rounded tablespoons honey
  • ¾ cup filtered water
  • 2 large lemongrass stalks, chopped

  • For the raspberry cordial:
  • 2+1/2 cups frozen red raspberries (I use one 284g packet from Stahlbush)
  • 1 cup filtered water
  • Lightly sparkling water (I recommend Gerolsteiner)

  • Needed: clean jelly/nut bag or piece of muslin
Instructions
  1. For the lemongrass syrup: Put all the ingredients into a small pan and bring to the boil, stirring to dissolve the honey. Turn down to a brisk simmer and continue cooking for 5 minutes. Remove from the heat and set aside to cool completely. Leave for 6 hours to infuse. Makes ⅓ cup.
  2. For the raspberry cordial: Meanwhile, put the raspberries into a medium pan along with the water. Bring up to a simmer and cook for around 18 minutes until the fruits have completely broken down. Remove from the heat, set aside and allow to cool.
  3. Set a jelly bag or large fine sieve lined with muslin over a medium bowl. Add the raspberry cordial contents and leave for a couple of hours for the juice to drip through. Don't push it along or you'll make the juice cloudy. This will yield around ½ cup.
  4. Once the lemongrass syrup is cooled, combine it with the raspberry cordial.
  5. To serve, pour 1 part cordial mixture to 1½ parts sparkling water into a jug and taste. You may like yours stronger or weaker so adjust accordingly. When you've found the ratio that works for you, pour into champagne glasses.
Notes
To keep: Pour the syrup and the raspberry juice together into a clean glass jar. Keep the cordial covered, in the fridge for up to 5 days.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/raspberry-and-lemongrass-fizz/