TEQUILA, ORANGE RIND & RASPBERRY PUNCH

SERVES 8

FOR THE SYRUP

• 160g raspberries, puréed • 3 tbsp xylitol • 1 cup water

FOR THE PUNCH

• peel of 1 orange • 100g fresh raspberries • 1 tsp orange essence • ½ cup tequila • 1.2L still soda water, chilled • ice cubes

TO SERVE

• ice • fresh rosemary stalks or mint

sprigs, to garnish 1. For the syrup: Bring the puréed raspberries, xylitol and water to a boil in a small pot. Simmer for 3 minutes, then remove the pot from the heat and let the liquid cool completely. Strain the mixture through a fine sieve into a small jug to remove all the raspberry seeds. 2. For the punch: Add the raspberry syrup, orange peel, fresh raspberries and tequila to a large punch bowl, let it stand for 20 minutes, then add the chilled soda water and ice. Stir with a wooden spoon to combine. 3. To serve: Fill glasses with extra ice, add a rosemary stalk or mint sprig and top with the punch.