This Fleur Spice raspberry-lemon rickey is a floral twist on a New England classic—refreshingly tart, beautifully pink, and lightly sweetened with a homemade rose water and Fleur Spice syrup. Lemon juice adds brightness, while a hint of sea salt brings out the layered flavors. Topped with fizzy seltzer and garnished with rose petals or lemon peel, this non-alcoholic cooler is perfect for warm days, garden parties, or a moment of sparkling indulgence.
Inspired by a classic New England raspberry-lime rickey. Our version uses lemon instead of lime for a lightly perfumed and pleasingly tart cooler with a gorgeous color!
Put the lemon juice into a 16- to 20-ounce glass; add the Fleur Spice Syrup, a teeny pinch of salt, and enough ice to fill the glass halfway. Pour plain seltzer over the ice, stirring as you pour, until the glass is full.
Taste to make sure that the sweet-to-tart ratio is just right — add more lemon juice or syrup to your liking. Garnish with lemon (peel or slice) and sprinkle on a few rose petals.
For the Fleur Spice Syrup
Put the sugar and Fleur Spice into a heavy saucepan and add ½ cup water. Set the pan over medium-high heat; bring the syrup to a boil, stirring gently to dissolve the sugar. Boil for 1 minute, remove the pan from the heat and stir in the rose water.
Let the syrup cool to room temperature. Strain into a clean jar or bottle, cover tightly, and store in the fridge.
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