Fresh, juicy Northwest raspberries are in the markets for a few sweet weeks. These delights of summer will perk up the taste buds in many different ways: Fold them into ice cream, make a sweet & savory grilling sauce, freezer jam, or pop a few into a cold beverage.

Me? I like to eat them by the handful! But this weekend I’m planning to sit on my patio sipping these great drink recipes from my friend Julie!

wabo-jito

½ cup fresh raspberries put through a food processor or blender. (1/2 cup is an AFTER processing measurement)

8-10 mint leaves, a few more for garnish

Juice of 1 lime

2-3 ounces of good quality tequila

2 tablespoons (splash) of sweet & sour mix

Soda water

Crushed ice

In a shaker combine the berry pure, lime juice, mint leaves, and some crushed ice. Shake well bruising the mint to extract flavor.  Add the Tequila & sweet & sour. Shake again. Pour into glasses through a strainer and top with soda water.  Garnish with mint leaf and a few fresh raspberries.

cactus rose cocktail

½ cup fresh raspberries

¼ cup frozen limeade concentrate

2 cups crushed ice

6 ounces  Tequila

3 ounces Orange Liqueur

3 ounces cranberry juice cocktail

Place all ingredients into a blender and blend till slushy. Pour into glasses and garnish with lime slice and few fresh berries.