Raspberry Lime Rickeys
First post to the culinary section: an easy one! Raspberry lime rickeys were always my go-to order at the Big 1 in the summer. I think they made theirs with grenadine and sprite. And there is no such thing out in Seattle. So, with some overripe raspberries lamenting in the fridge, this late-August was the perfect time to create my own version.
Oh, one thing I heard on the internet and immediately believed - apparently beautifully green limes are super underripe. According to this singular youtube video, limes that are beginning to look light green even yellowish are going to be the ripest and juiciest. And according to my very legit scientific double-blind peer-reviewed study, I haven’t gotten a lame dry lime since I started buying the yellow ones. Try it out!
Serves: About 4
Cook time: 10 minutes
Prep time: 5 minutes
Total time: 15 minutes
Ingredients:
1 cup Sugar
1 cup Water
3 Limes
1 cup Raspberries
2 cans Sparkling Water
Method:
1) Heat the sugar and water together in a saucepan until the sugar dissolves. For a thin syrup, remove from heat immediately. For a thicker syrup, allow to simmer for 1-2 minutes before removing. For a lime infused syrup, add zest from the limes as it cools. Maybe only do this if you bought organic.
2) While the syrup cools, roll, halve, and juice the limes. Rinse the raspberries.
3) To assemble, add 2oz. each of syrup and lime juice to a serving glass. Fill the glass with ice, alternating with raspberries for presentation. Top with 4oz. of sparkling water. We only had lemon flavor, and it was delicious. Garnish with a slice of lime.
4) Snap a picture. Stir with your straw. Enjoy!
I have considered making a version of this with some raspberries cooked right into the syrup and strained before serving. Let me know if you give that version a try!