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My mom jokes that I could smell a cork and get drunk. Matthew thinks I should drink out of a thimble. So to call it what it is – I’m a lightweight.

But with a baby on the way, drinks aren’t on my summer agenda. But when water got old just two months into pregnancy, I needed something refreshing to indulge in.

Raspberries are at the peak of season and show up on all sorts of superfoods lists. They’re heart-healthy and dress up my smoothies, oatmeal, salads and yogurt. Really, the health benefits are endless! Raspberries were the perfect ingredient to highlight in a summer drink.

This recipe was inspired by my boss, who has an amazing home bar that outshines most restaurant bars in the Twin Cities. I gave him the one ingredient we wanted to work with – fresh raspberries – and he fired back with enough ideas to make my head spin. Here’s one quick version that we fell in love with. Cheers!

Raspberry Ginger Spritzer
{gluten-free}

Serves 2 (or one hot/thirsty pregnant lady)

1 cup unsweetened iced tea
2 cups ice
20 organic raspberries
1 bottle ginger beer

Add the tea, ice and raspberries to a cocktail shaker. Shake vigorously for 10 seconds. Strain raspberries and tea (no ice!) into two low ball glasses. Top with one cup of ginger beer each. Rim each glass with fresh ginger for an extra kick.

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