Raspberries. Lemon Juice. Sugar. Water. Seltzer.
Well aren’t you puuurty!
I cannot tell a lie. I totally copied this idea from Flour.
You see, there are three things that happen each and every time I walk into Flour Bakery + Cafe:
1. I proudly tell the story about how Flour’s sticky buns beat out Bobby Flay’s on Throwdown to anyone within earshot (at this point I’ve pretty much convinced myself I was there and said “In yo FACE, B.Flay!”) and I die about how good they are and inevitably order four and eat them all and then die again.
2. I pretend to be able to resist the multitude of other delicious nummies on display while I wait for my sticky buns but end up desperately yelling at the person behind the counter:
ANDABROWNIE.MAKEITADOUBLE. STAT! like this is life or death. Which it is.
3. And always, always, always: a homemade raspberry seltzer to wash it all down.
Please don’t tell my doctor how much sugar I consume per day.
Anywho, back to the seltzer: it is PERFECT. Just bubbly water + real raspberry syrup. Refreshing and simple, none of that too-sweet fake stuff. I knew I wanted to recreate it and it just so happened that that very day I found raspberries for $1/pint. What a steal!! Here’s the recipe.
Raspberry Syrup (adapted from the NY Times Sept 2007)
- 2 cups raspberries
- 1 cup sugar, plus 2 tablespoons
- 1/2 teaspoon fresh lemon juice
1. Combine berries, 2 tablespoons sugar and 1 cup water in a medium saucepan with a heavy bottom. Cook over medium heat, stirring constantly, until berries begin to break down and release their juices, about 4 minutes.
2. Add 1 1/2 cups cold water and lemon juice. Bring to a boil, then immediately turn down to a simmer and skim off any foam that bubbles to top. Cook for 15 minutes.
3. Strain into bowl through cheesecloth-lined or fine mesh strainer, pressing on fruit to squeeze out juices. Return the liquid to the pan and add 1 cup sugar. Stir until sugar dissolves. Bring to a boil and cook for 2 minutes. Remove from heat and let cool. Store in a tightly sealed container in the refrigerator for up to 3 weeks.
Then, just add a tablespoon or two of syrup to a glass of ice and your favorite seltzer or sparkling water, depending on your taste.