Sailor Berry Lemonade

A big jug of raspberry lemonade with spiced rum: raspberries simmered into a syrup, strained, then mixed with fresh lemon juice and cold water. It keeps well in mason jars in the fridge.

Total time: 1 hr 10 min
Servings: 18

Naturally sweet twist
Tart & summery

A glass carafe of red raspberry drink with ice, mint and a bendy straw against a bright yellow wall — Sour meets Sweet Magic

Ingredients

Showing the cocktail. Switch to Mocktail for the alcohol-free version.

Raspberry syrup

1 cup water
1½ cups granulated sugar
3 pints raspberries

Lemonade

8–9 lemons, juiced (about 2 cups)
8 oz spiced rum
7 cups water
2–3 Richberry halves

How to Make It

Make the raspberry syrup
Bring 1 cup of water to the boil and stir in the sugar until dissolved. Return to the boil, add the raspberries and boil over medium-high heat for 5 minutes, then leave to cool in the pan for 45 minutes.
Squeeze the lemons
Meanwhile, juice the lemons; you need about 2 cups.
Strain
Strain the cooled raspberry syrup to remove the seeds.
Mix and store
In a large pan or jug, combine the 7 cups of water with the raspberry syrup, lemon juice and rum. Stir well and store in mason jars in the fridge.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.