Nutritious by Gabby

This non-alcoholic drink packs a punch with its tart flavors of raspberry and grapefruit along with the fresh and floral flavors of elderflower. If you enjoyed the last mocktail – Hibiscus Orange – this one is sure to be a favorite for you as well! As with all the others, this non-alcoholic drink is plant based and gluten free. Yes, it’s part of our Dry January series but this can be made anytime of year. This would be a great drink to have on a warm summer day or bright spring afternoon.

To Shake or Not to Shake

Just like the last mocktail, this one can be made with or without a shaker. The big difference between these two would be if you enjoyed having the muddled raspberries in your drink or if you’d prefer to strain them out using a shaker. This won’t change the taste of the drink, it’s just a personal preference! I like enjoying the muddled raspberries in my drink, but it’s totally up to you.

What Equipment Do I Need?

If you are choosing to use a shaker for this recipe, then you will need a cocktail shaker. Whether or not you’re using a shaker, you will also need a tool to muddle the raspberries with.

Ingredients

• Fresh Raspberries – I wouldn’t recommend using frozen unless you leave them out to defrost.
• Lemon Juice
• Grapefruit Juice – I prefer to use fresh pressed juice that you can buy from the store or make at home!
• Maple Syrup
• Elderflower Tonic Water – I used the Fever-tree brand. Most of the bottle was used for the mocktail, but if there’s any leftover you can drink it on its own or mix it with some juice.

Substitutions

• Raspberries – You could also try using blueberries to see how that tastes instead!
• Lemon Juice – You’re welcome to use fresh lemon, although you may want to play with the amount you use. I find fresh lemon to be more potent than lemon juice, so you may want to use slightly less.
• Maple Syrup – If you aren’t vegan, you could use a honey simple syrup instead. Agave nectar is also an option.

Recipe