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Make brunch special with the Raspberry-Lime Cocktail recipe

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In Kansas City, you can’t always depend on the weather cooperating for spring holiday brunches on the patio, but so far, 2012 is providing excellent outdoor dining weather. With Easter this past weekend and Mother’s Day just around the corner, now is the perfect time to add a delicious new brunch cocktail to your menu.

The Raspberry-Lime cocktail combines the delicious fresh flavors of raspberries, lime, and mint with the festive fizz of champagne. It’s also a low-alcohol cocktail, which makes it a good choice for brunches, but if you prefer a stronger drink, add just a bit of vodka.

Raspberry-Lime Brunch Cocktail

  • 1 cup water
  • ¾ cup sugar
  • 12-15 mint leaves (to taste)
  • 3 cups fresh raspberries
  • ¼ cup lime juice
  • 1 bottle champagne or sparkling wine, chilled

Bring the water to a boil in a small pan over medium heat, and add ½ cup of sugar. Shut off the heat, add the mint leaves and set aside to cool. Allow to steep several minutes or until you can smell the mint. Strain and set aside, discarding the mint leaves.

In a large pitcher, muddle 2 pints of raspberries with the lime juice and remaining ¼ cup of sugar. (Raspberries crush easily, so a large spoon will work in lieu of a muddler.) Add the mint syrup and stir to blend. Refrigerate to chill.

When ready to serve, top off the pitcher with champagne and stir lightly just to combine. Pour into champagne flutes and garnish each with several fresh berries. If you prefer, you can also build each drink individually in the champagne flutes. This will make it easier to adjust the amount of raspberry mixture to everyone’s personal preference.

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