Raspberry and Balsam Fir Punch
Raspberry and Balsam Fir Punch
Ingredients
- 3/4 cup (180 ml) water
- 3/4 cup (160 g) sugar
- 1 1/4 cups (170 g) fresh raspberries
- 3 tbsp sugar
- 1 tbsp balsam fir needles (see note)
- 1/2 tsp salt
- 4 cups (1 litre) ice cubes
- 2 cups (500 ml) plain sparkling water, cold
- 2 cups (500 ml) gin (see note)
- 1 cup (250 ml) lime juice
- 2 limes
- 10 small balsam fir branches
- 10 small pine cones (optional)
Instructions
- In a small pot, bring all of the ingredients to a boil. Simmer for 10 minutes. Strain through a sieve, pressing on the raspberries with the back of ladle to extract as much juice as possible. Let cool. Cover and refrigerate until completely chilled, about 1 hour. The raspberry syrup will keep for 3 weeks in an airtight container in the refrigerator.
Raspberry and Balsam Fir Punch