RASPBERRY YERBA BUENA
syrup adapted from Vegan Food Gifts
For the Raspberry-Ginger-Lime Tequila:
1 heaping cup frozen (or fresh) raspberries
1 1/2 limes, sliced
1/3 cup ginger root, sliced
1 1/2 cups natural cane sugar (evaporated cane juice)
1 1/2 cups water
1/4 cup, plus 2 TBSP lime juice
3 cups tequila blanco
To serve:
mint
club soda
lime slices or wedges, for garnish
In a medium sauce pan combine the raspberries, lime slices, ginger, sugar, and water. Bring to a boil, reduce to a simmer, and cook for 1 hour. Let cool completely.
Strain and discard the solids from the syrup, then combine the syrup with the lime juice and tequila.
To serve, crush a sprig of mint in the bottom of a serving glass with the back of a spoon. Top with ice, pour in 1/3 cup of the Raspberry-Ginger-Lime Tequila and 1/3 cup club soda. Garnish with lime and serve.