Raspberry martini recipe
Indulge your inner Carrie Bradshaw with this cocktail hour-worthy martini. Combine sugar syrup, raspberry puree and, of course, vodka, Transfer to a martini glass, garnish with raspberry and mint, and relax!
See method- Makes 4
- 15 mins to prepare and 20 mins to cook and 10 mins to cool
- 235 calories / serving
- Dairy-free
- Vegetarian
Ingredients
- 200ml vodka
- 400g raspberries
- a couple of large handfuls of ice cubes
- 100g caster sugar
- 100ml water
- a few sprigs of mint, to garnish
- a few extra raspberries, to garnish
Each serving contains
- Energy
- 990kJ 235.0kcal
- Fat
- 1g
- Saturates
- 1g
- Salt
- 0.5g
- Sugars
- 31g
of the Reference intake
Carbohydrate 30.9gProtein 1.4gFibre 3.3g
Method
- Start by preparing the sugar syrup; combine the caster sugar and water in a small saucepan. Bring to a simmer over a medium heat, stirring as you do to dissolve the sugar. Once dissolved, continue to simmer for 2-3 minutes to thicken the syrup a little. Remove from the heat and allow to cool to one side.
- Meanwhile, purée theraspberriesby mashing them in a bowl using a potato masher; alternatively, blend in a food processor until smooth. Press the purée through a fine sieve sat on top of a bowl to collect the purée.
- Tip: To turn the sugar syrup and raspberry purée into a cocktail, half-fill a shaker with ice cubes. Add 50ml of vodka, 25ml of sugar syrup and 50ml of raspberry purée to the shaker. Shake well for 30-45 seconds. Strain into a martini glass and garnish with a sprig of mint and a couple of raspberries on the rim of the glass. Repeat until you have 4 martinis.
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