Raspberry Elixir Mocktail Recipe

Make Raspberry Puree

Place 1 cup raspberries and 2 tbs granulated sugar in a blender or food processor. Add 2 oz cold water to help liquefy. Pulse or blend on medium until smooth, about 20-30 seconds.

Strain

Strain the puree through a fine-mesh sieve into a bowl or measuring cup, pressing with the back of a spoon to extract as much liquid as possible. Discard seeds and solids left in the sieve.

Adjust Sweetness & Lime

Stir 1 oz fresh lime juice into the strained puree. Taste and, if needed, add up to 1 additional teaspoon sugar or a splash more lime juice to balance sweet-tartness.

Prepare Glass

Fill a tall Collins or highball glass about two-thirds full with ice (approximately 1 cup).

Add Puree

Pour about 2.5 oz (approximately 1/4 to 1/3 cup) of the prepared raspberry-lime puree over the ice. This yields a bold raspberry flavor; reduce to 2 oz if you prefer lighter fruit presence.

Top with Tonic and Soda

Slowly pour 6 oz chilled tonic water over the puree and ice. Add 2 oz chilled soda water on top to increase effervescence and lighten sweetness. Stir gently once with a bar spoon to combine without flattening the carbonation.

Garnish & Serve

Garnish with a lime wedge on the rim and an optional fresh mint sprig. Serve immediately with a straw or long spoon.

Batching Notes (optional)

To make a pitcher for 6 servings: multiply the raspberry puree ingredients by 6 (6 cups raspberries, 12 tbs sugar, 6 oz lime juice, 12 oz water). Combine and strain, then keep chilled. When serving, pour 3.5 oz puree per glass, top with 21 oz tonic and 7 oz soda divided among glasses.