Raspberry Seltzer from flour, too

IMG_6613IMG_6618IMG_6620We all have seasonal food favorites (don’t we?), and this raspberry seltzer is one of my happy summer finds but I willingly drink it year round, too. It’s from Joanne Chang’s flour, too cookbook and it is the perfect summer beverage. A friend suggested adding vodka, not my thing but give it a try and let me know. And, I have found variations online but not this wonderful flour recipe. Now I have both of the flour cookbooks, so there is no excuse for me not cooking up a storm, except maybe general sloth and laziness and because I am reading a book on the patio with a tall glass of raspberry seltzer.

House-Made Raspberry Seltzer

flour, too

by Joanne Chang

1 cup of fresh or frozen raspberries (both work)

1 cup of vanilla sugar (which we usually have on hand for the Hi-Rise Vanilla Bread) but if you don’t then make it this way.

2 TB freshly squeezed lemon juice

1 TB freshly squeezed lime juice

1 1/4 cups sparkling water

Combine raspberries (I have tried fresh and frozen with wonderful results), vanilla sugar and 1 cup of water.

Bring to a boil, stir until sugar has dissolved. Remove from heat. Let steep for one hour.

Place mixture in blender and puree, then strain through a sieve (over a bowl, please) and add the lemon and lime juices. I used cute mason jars for maximum cuteness but you could store it in any airtight container.

Place 3 TB of syrup in a glass, fill with ice and add sparkling water.

The syrup can be stored in an airtight container for 2 weeks in the fridge or three months in the freezer. I put them in cute mason jars (that a friend gave me) and gave the syrup as presents. I found sweet mason jar tags in the clearance section of Williams Sonoma (one of my favorite places to shop). Fret not, it says it is sold out on line but I found plenty in stores (yes, I was in more than one).


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