raspberry basil gingerade fizz
Prep time
Total time
Makes: 2 servings
  • 10 raspberries, plus extra for garnish
  • 1 tsp freshly grated ginger
  • ¼ cup lemon juice (about 3 lemons)
  • 2-4 T concentrated coconut sugar simple syrup (see note)
  • club soda
  • booze (optional, see note)
  • 4 basil leaves, plus additional for garnish
  • ice
  1. To each of two glasses, add 5 raspberries, ½ tsp grated ginger and 2 basil leaves. Muddle to combine, break up berries and bruise herbs.
  2. Add 1-2 T concentrated coconut sugar simple syrup to each glass (to taste); divide lemon juice between glasses.
  3. Add desired amount of ice and top with club soda. Garnish, if desired. Pop in a stripey straw and go to town!
To make the concentrated coconut sugar simple syrup: combine 2 cups coconut sugar with 1 cup water and simmer until sugar is completely dissolved. Allow to cool before using. Stores in the fridge for several weeks. (And while we're on the topic: I love the unexpected caramel sweetness from the concentrated coconut sugar simple syrup, but feel free to use a standard, white sugar simple syrup in its place if you want a more straightforward "sugar" sweetness -- or a clearer drink. Just adjust the quantity to taste.)

To take this from mocktail to cocktail: add a shot of your fave clear booze (I'd probably go the vodka route...) before topping with club soda. Enjoy!
Recipe by the pig & quill at https://thepigandquill.com/raspberry-basil-gingerade-fizz/