Total Time
Prep 20 mins
Cook 5 mins

In ‘Williams-Sonoma: Essentials of Breakfast and Brunch’

Ingredients Nutrition


  1. Select 4 tumblers.
  2. In a saucepan, combine the sugar and ½ cup water.
  3. Bring to a simmer over med-low heat, stirring to dissolve the sugar.
  4. Remove the sugar syrup form the heat and let cool.
  5. In a blender, combine 18 of the raspberries, the mint leaves, and the sugar syrup and process until a smooth puree forms.
  6. Strain the puree through a fine-mesh sieve into a pitcher.
  7. You should have about 2/3 cup.
  8. Add 1 1/3 cups water.
  9. Fill the glasses with ice and divide the raspberry mixture among the glasses.
  10. Garnish with mint sprigs and remaining raspberries speared on a cocktail pick.
  11. Serve at once.