150g fresh or frozen raspberries
100g caster sugar
1 lemon, juiced
50ml per person of Bacardi Raspberry
1. Add all ingredients for the raspberry syrup into a saucepan and let boil for 2–3 minutes until the sugar is melted and the syrup reduced. Strain through a sieve into a bowl and let cool.
2. Fill two highball glasses with ice and pour in a few spoons of raspberry syrup. Add 50ml of Bacardi Raspberry to each glass and then top up with seltzer water.
3. Finish with a couple of fresh raspberries and then pop in a mint sprig to garnish.