Monday, June 6, 2011
A Snappy Raspberry Lime Rickey
Sunshine is streaming through the window as I write. I repeat, SUN. How happy am I? A warm breeze and rays of light fill the kitchen. Of course, rain may return, but that is not in my thoughts right now. Instead, I have soda fountains and palm trees on my mind.
Growing up in the Boston area, Raspberry Lime Rickeys were a favorite summer sipper of mine. I ordered them at Brigham's Ice Cream and loved the sweet raspberry flavor with a hint of lime. Part of the appeal for me was also wondering, "Who's Rickey?" (I’ve since learned that in 1883 Colonel Joe Rickey from Missouri added some lime to his morning bourbon and sparkling water and the “Joe Rickey” was born.)
In high school, I worked at the Putnam Pantry in Lexington MA, an ice cream parlor featuring a sundae smorgasbord and chocolates. One of the many delights served were Raspberry Lime Rickeys. Looking back, I recall an extremely sweet, syrupy drink and decided to tart it up a bit which makes for a bright, refreshing drink.
Snappy Raspberry Lime Rickey
Serves 2 (Recipe easily doubles)
2 cups frozen organic unsweetened raspberries, defrosted (save the juice)
4 tablespoons agave syrup
1/4 cup water
12-15 fresh mint leaves
3 large limes
2 cups seltzer
In a medium saucepan, mix the raspberries, their juice, agave syrup and mint leaves. Bring to a boil, reduce heat and simmer for a few minutes, mashing any whole berries until smooth. Remove from heat and let cool.
Squeeze enough lime juice to measure 1/3 cup (about 2 large limes). Strain the cooled raspberry mixture, mashing well to get all the syrup. (Syrup can be prepared ahead and kept chilled.)
In a pretty pitcher, combine the lime juice, raspberry syrup and 2 cups of seltzer. Add ice and serve with lime wedges to garnish. Sip on some summer!
(In the spirit of Col. Rickey, feel free to add a splash of spirit! I prefer gin or vodka over bourbon for this drink, though.)