frozen raspberry, mint & vodka cocktail

My frozen raspberry, mint and vodka cocktail is a refreshing spring and summer cooler, and just as good without the vodka too as an alcohol free alternative. I already have an abundance of fresh mint in the garden, and can't wait until the raspberries start popping up in the garden too so I can make this more often. Just the thing to serve as an aperitif or at spring BBQs and picnics (or after a hard days work in the garden). 

This is delicious made with any soft berry, and I am looking forward to trying it with blackberries in the autumn too. 

frozen raspberry, mint & vodka cocktail

ingredients:

mint syrup

1 large bunch of mint roughly chopped 

1 cup sugar

1 cup water

makes enough syrup for several more cocktails. It's also good for sweetening hot or iced teas, pouring over ice cream or as a mint cordial mixed with still or sparkling water. 

frozen raspberry, vodka and mint cocktail makes enough for 2 long drinks
(using 50ml measure)

2 cups raspberries (leave out a few to garnish if you like)

2 measures vodka 

2 measures mint syrup

2 measures lime/lemon juice

mint leaves to garnish
1 cup ice

to make the mint syrup add all the ingredients to a pan and bring to the boil for about 5 minutes to thicken slightly. Leave to cool completely, then strain through a sieve. 

to make the cocktail add all the ingredients into a blender, mix well and serve garnished with a sprig of mint and a few raspberries. 

recipe originally published on my food blog: chip butties and noodle soup

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