Raw raspberry shrub

200 kcal or less 6 servings fruit mocktail punch raw food summer under 10 minutes

N/A

Source

Ingredients

300g raspberries

50g raw honey (see tip)

75ml raw apple cider vinegar (see tip)

½ small pack mint , leaves only

750ml bottle sparkling water

ice

Method

Put half the raspberries in a large bowl and lightly crush some of them with a muddler or a potato masher. Pour over the honey, stir well, cover and leave in the fridge overnight.

The following day, stir in the vinegar, then tip the mixture into a sieve over a large jug and press through using the back of a spoon.

Add the remaining raspberries, the mint leaves, sparkling water and ice. Stir gently to combine, then serve.