- 1 cup of cane sugar
- 1/2 cup distilled water
- 1/2 cup of rose water
- 1 cup of frozen raspberries
- 1 1/2 oz of gin
- 1/2 oz of Raspberry & Rose Simple Syrup
- sparkling wine or sparkling water
- Dash of beet juice for extra color
For the Raspberry & Rose Simple Syrup
Add all ingredients to a medium sauce pan on medium heat. Let syrup come to a boil then reduce to a simmer. Cook for about 8-10 minutes to extract color and flavor from the raspberries. Remove syrup from heat then pour through a mesh strainer to remove raspberry pulp. Store syrup in air tight container or bottle and refrigerate. Serve with your favorite cocktail or make a tasty mocktail with syrup and soda water! Syrup will keep for up to six months in the fridge.
For the Spellbound Sparkler
Add gin and simple syrup to shaker with ice. Shake for 30 seconds. Strain into flute and top off with sparkling wine or sparkling water. Garnish with frozen raspberries.