1. In a bowl, mix the frozen raspberries with sugar and let them thaw. Halve the lime and squeeze out the juice. Thoroughly wash the mint, shake it dry, and separate the leaves from the stems.
2. Heat a pot over medium heat, add the raspberries, lime juice, and 2 tbsp water, and simmer on low heat for about 3 minutes. Strain the raspberry syrup through a sieve and let it cool.
3. Peel the kiwi and slice it. Optionally cut out heart shapes. Wash the raspberries and alternately thread them with the kiwi hearts onto cocktail skewers.
4. Fill a glass with ice cubes, add the mint leaves, pour in 50 ml of raspberry syrup each, and top up with cold mineral water. Garnish the raspberry-lime mocktail with the cocktail skewers. Cheers!
Nutrition per serving
kcal: 78
Protein: 1 g · Fett/Fat: 0 g · Carbs: 21 g
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