Fresh raspberry purée, cold-pressed lemon juice, honey syrup, and sparkling water. The most electrically pink drink you will ever make — and it tastes even better than it looks.
Blend raspberries with 2 tbsp honey syrup until smooth. Strain through a fine sieve, pressing to extract all the vivid pink juice. This purée is the heart and colour of the entire drink.
Combine equal parts honey and warm water. Stir until fully dissolved. Cool completely. This dissolves more easily than raw honey and integrates better into cold drinks. Make extra — it keeps 2 weeks refrigerated.
Roll lemons firmly on the counter before cutting — this breaks internal membranes and yields significantly more juice. Squeeze and strain. You need approximately 1.5 cups of fresh lemon juice for 8 servings.
In a large pitcher: raspberry purée + lemon juice + honey syrup + cold water. Taste and adjust. Fill glasses with ice. Pour. Top each glass with sparkling water for fizz. Garnish with raspberry and mint sprig.
Balance is everything. Too sweet: add more lemon. Too tart: add more syrup. The raspberry purée quantity controls the colour intensity — more purée = deeper pink.