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Date, Raspberry and Ginger Spritz

PREP: 10 minutes
YIELD: Serves 4
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We're calling it - this is the cocktail of summer. A combination of gin, kombucha and raspberries, sweetened naturally with Natural Delights date syrup, this cocktail is made for bottomless brunching, lunching and arvo sessions.

Recipe by Kate Flower Food.

Ingredients

  • 200g frozen raspberries
  • 200ml date syrup
  • Good handful fresh mint leaves
  • 50g piece fresh ginger, peeled and roughly chopped
  • 4 x 40ml shots of gin - optional
  • 400ml ginger kombucha
  • Ice cubes
  • Fresh raspberries to serve
  • Medjool Date Syrup
  • 350g Natural Delights Medjool Dates, pitted
  • 200ml water

Preparation

  1. Start this recipe at least an hour ahead, and up to a day ahead.
  2. Place the frozen raspberries, gin, ginger, mint and date syrup in a large sturdy jar (or shaker) and add the mint leaves. Muddle the ingredients in the jar (or shaker) until the leaves have broken down a bit and everything is mashed together.
  3. Pop a lid on the jar and allow the mix to sit and macerate in the refrigerator.
  4. Add generous amounts of ice to your cocktail glasses and strain the raspberry, gin mix evenly over the ice across four glasses.
  5. Top up each with the ginger kombucha.
  6. Garnish the glass rim with half a date and finish with fresh mint.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

A Recipe from:

Kate

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