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Monday, 5 September 2011

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Summer cup


serves 8
450 g (1 lb) raspberries
1 tablespoon water
600 ml (1 pint) sparkling mineral water
750 ml (1 1/4 pints) bottle sparkling dry white wine
2 tablespoons creme de cassis


1. Crush the raspberries with the back of a wooden spoon and put them in a saucepan with the tablespoon of water; bring to boiling point and simmer for 3 minutes.

2. Cool, then combine with the other ingredients and put in an airtight container. Refrigerate overnight.

3. Strain the cup before serving.

The strained cup can be poured into a chilled vacuum flask for a picnic. As an alternative to the creme de cassis, try creme de framboise.

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