Summer Berry Caipiroska

Categories:

Deliciously fruity and subtly alcoholic this is a lovely cooling cocktail. Other seasonal berries such as strawberries, redcurrants and blackcurrants can be swapped for the raspberries and blackberries.

Prep Time

15 mins

Cook Time

5 mins

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Servings

95g Tate & Lyle Golden Caster Sugar 95g Tate & Lyle Golden Caster Sugar
100ml Water 100ml Water
110g Raspberries 110g Raspberries
110g Blackberries 110g Blackberries
Crushed Ice Crushed Ice
120ml Lime Juice (about 5 limes) 120ml Lime Juice (about 5 limes)
A Few Sprigs of Mint A Few Sprigs of Mint
1 Lime (cut into 4 wedges) 1 Lime (cut into 4 wedges)

Instructions

HOW TO MAKE THIS RECIPE

Make the sugar syrup first by combining the Tate & Lyle Golden Caster Sugar and water together in a pan over a low heat. Stir to dissolve for 2-3 minutes then bring to the boil and boil for 1-2 minutes. Leave to cool.
Combine the raspberries and blackberries in a pestle and mortar and lightly crush them or put them in a small bowl and use the back of a wooden spoon instead.
Fill 4 tumblers with crushed ice, pour over the sugar syrup, then add the crushed fruits, followed by the lime juice and rum. Stir to combine, then decorate with a mint sprig and serve with lime wedges.

Chef's Tip

Make the sugar syrup up to one week ahead and store in a jar in the fridge.