It has been a hot summer — how about some refreshing homemade seltzer! Yum.
This recipe is from one of my favorite cafes, The Flour Bakery.
1 cup fresh or frozen raspberries
1 cup vanilla sugar
2 tablespoons of freshly squeezed lemon juice
2 tablespoons of freshly squeezed lime juice
1 1/4 cups soda water for each drink
In small saucepan, combine the raspberries, vanilla sugar and 1 cup of water and bring to a boil over high heat, stirring until the sugar has dissolved. Remove from the heat and let steep for 1 hour.
Transfer the raspberry mixture to the blender and puree. Strain through or sieve (fine mesh strainer) placed over a small bowl to remove most of the raspberry seeds. Add the lemon and lime juices to the raspberry syrup and stir to combine. The syrup can be stored in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.
For each glass, fill the glass with ice and then pour in 1 1/4 cups of soda water. Using a long spoon, stir until well mixed, then serve.