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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
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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