A fun, easygoing fruit cocktail that’s great for summer partiesand ladled from a large bowl. You can’t taste the alcohol that much, but it will punch you.
For the red fruit syrup (makes 175ml)
175ml gomme syrup
35g fresh raspberries
For the drink
1 squeeze fresh lime
100ml cranberry juice
100ml orange juice
15ml crème de pêche de vigne – we use Giffard’s
30ml red fruit syrup (see above)
100ml ginger ale
Slices of lemon and raspberries, mint sprigs and edible flowers, to garnish
First make the red fruit syrup. Put the gomme syrup and raspberries in a plastic bag, seal and put in the fridge for 24 hours (or in a 60C pan of warm water for an hour). Strain into a clean bottle or jar and store in the fridge, where it will keep for up to 10 days.
Put a couple of big handfuls of ice into a serving bowl, then pour over all the liquids in order. Float the lemon, raspberries and edible flowers on top, arranging them so it looks pretty, then tuck a few mint sprigs in between. Ladle into tumblers or rocks glasses and serve.