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Raspberry Mint Cooler

Raspberry-Mint Agua Fresca

Kids will enjoy lending a hand with this recipe. They can pluck the mint leaves off the stems and, with adult supervision, blend the ingredients into a puree. Then they can add the final garnishes to the glasses.

Ingredients:

  • 1/2 cup superfine sugar
  • 22 raspberries
  • 22 fresh mint leaves, plus 4 sprigs for garnish
  • Ice cubes as needed

Directions:

Select 4 tumblers. In a saucepan over medium-low heat, combine the sugar and 1/2 cup water. Bring to a simmer, stirring to dissolve the sugar. Remove the sugar syrup from the heat and let cool.

In a blender, combine 18 of the raspberries, the mint leaves and the sugar syrup and process until a smooth puree forms. Strain the puree through a fine-mesh sieve into a pitcher. You should have about 2/3 cup. Add 1 1/3 cups water.

Fill the glasses with ice and divide the raspberry mixture among the glasses. Garnish with mint sprigs and the remaining raspberries speared on a cocktail pick. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).