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🥤 Pink Raspberry Rum Cocktail

83 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Let the frozen raspberries thaw at room temperature.
  2. 2. Place the thawed raspberries into a fine mesh sieve.
  3. 3. Let the juice drip through and collect exactly 20 cl (200 ml) of raspberry juice in a container.
  4. 4. Rinse the lime under running water.
  5. 5. Cut the lime in half.
  6. 6. Squeeze the juice out of both lime halves.
  7. 7. Rinse the fresh basil sprigs under cold water.
  8. 8. Gently dry the basil with a kitchen towel.
  9. 9. Select a few tender, small basil sprigs for decoration.
  10. 10. Place the drained raspberries into a tall mixing beaker.
  11. 11. Add the freshly squeezed lime juice to the raspberries.
  12. 12. Puree the raspberries, lime juice, and collected raspberry juice with a hand blender until smooth.
  13. 13. Pour the raspberry puree mixture through a fine sieve into a clean container to remove any remaining seeds and fibers.
  14. 14. Pour the strained raspberry puree into a cocktail shaker.
  15. 15. Add the rum to the cocktail shaker.
  16. 16. Fill the cocktail shaker with ice cubes.
  17. 17. Seal the cocktail shaker tightly.
  18. 18. Shake the mixture vigorously for about 10 to 15 seconds.
  19. 19. Take a cocktail glass.
  20. 20. Moisten the outer rim of the glass with a lime wedge or a damp cloth.
  21. 21. Dip the moistened glass rim into a dish of granulated sugar.
  22. 22. Strain the mixed pink raspberry rum through a sieve into the sugared glass.
  23. 23. Garnish the drink with the previously selected basil sprigs.
  24. 24. Enjoy your cocktail!

Nutrition per serving