Raspberry Sherbet

Recipe courtesy of Abstinencespirits

Indulge in the vibrant symphony of flavors with the Raspberry Sherbet, a concoction that marries the zesty notes of ABSTINENCE Cape Spice with the sweet and tangy allure of homemade raspberry shrub. Crafting this delightful elixir begins with the preparation of the raspberry shrub, a blend of fresh raspberries, sugar, and apple cider vinegar that matures into a nuanced concoction over two days. Once the shrub is ready, the magic unfolds as it joins forces with 50ml of ABSTINENCE Cape Spice, 25ml of apple juice, 10ml of freshly squeezed lemon juice, and a touch of simple syrup. The result is a symphony of flavors that dance on the palate, elevated by a raspberry garnish that adds a final touch of visual and gustatory delight. The Raspberry Sherbet is a testament to the art of mixology, where the marriage of ingredients creates a refreshing and nuanced experience for the discerning palate.

How to make raspberry shrub:

(lasts up to 6 months if refrigerated):

• 2 cups raspberries
• 1 cup sugar
• 1 cup apple cider vinegar
• Muddle together the raspberries and sugar. Let sit at room temperature for 2 hours.
• Add the apple cider vinegar. Muddle well. Transfer to a jar or container. Cover and refrigerate for 2 days.
• After the 2 days, open your jar and muddle again. Strain and discard the skins and store in a sealed container in the refrigerator.

Method:

1. Shake all the ingredients well and strain.
2. Pour into a Collins glass filled with ice and garnish with raspberries.