Photography by John-Paul Urizar. Styling by Kristen Wilson

Tuesday, December 1, 2009

Blend or process the thawed raspberries until smooth. Combine the sugar and water in a medium saucepan; stir over a low heat until sugar dissolves, brushing down sides of pan with clean pastry brush dipped in a little extra water. Add rind and mint sprigs and bring to the boil. Boil, uncovered and without stirring, for 3 minutes. Transfer hot syrup to a large, clean heatproof jug; cool for 10 minutes. Add juice and raspberry purée to syrup; stir until combined. Strain mixture through muslin-lined sieve into large jug; discard solids. Pour syrup again through a fine sieve into hot, sterilised glass bottles; discard solids. Seal and cool to room temperature. To serve, combine ¼ cup (60ml) of the raspberry syrup with 250ml cold still or sparkling water. You could also add fresh mint and frozen or fresh raspberries or mixed berries to the drink, if you like. COOK’S NOTE: The Raspberry Mint Syrup will keep in the fridge for up to one month.