Serves 1

Glassware: Wineglass

Ice: Cubed

Garnish: 3 lemon wheels

  • 1 ounce Raspberry Syrup

  • ¾ ounce white verjus

  • Bubbly water, to top

In a wineglass filled with cubed ice, build the syrup, verjus, and bubbly water. Stir to chill and incorporate all ingredients. Garnish with 3 lemon wheels.

Drink Lightly Book Cover Drink Lightly Natasha David

Raspberry Syrup

Makes about 2 cups

  • 500 grams Simple Syrup

  • 150 grams raspberries

  • 2 grams citric acid

Fill a basin with water and set an immersion circulator to 135°F. Meanwhile, combine the syrup, raspberries, and citric acid in a sealable, heatproof silicone bag, making sure to push out all the air. Once the circulator has reached the desired temperature, place the sealed bag in the water bath. Let cook for 2 hours. Once done, transfer the infusion to an ice bath until it reaches room temperature. Strain through a nut bag. Store in a sealed container in the fridge for up to 2 weeks.

No sous vide?

In a medium, heat-safe bowl, gently muddle the raspberries. Add the syrup and citric acid. Cover the top of the bowl tightly with plastic wrap. Place the covered bowl over a large pot filled with 3 to 5 inches of water, making sure the bowl doesn’t touch the water (you are essentially creating a double boiler). Cook over medium heat for 1 hour.

Remove from heat and let cool. Strain through a nut bag.

Reprinted with permission from Drink Lightly. Copyright © 2022 by Natasha David. Photographs copyright © 2022 Kristin Teig.  Illustrations copyright © Andrés Yeah. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.

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