To Create this deliciousness, you will need:
- 1 bottle Dry Rose
- 1/2 Caster Sugar
- 1/2 Cup Water
- 230 Grams Raspberries
- 90ml Gin
- 30ml Lime Juice
Pour Rose into a flat tray and freeze for at least 6 hours (or up to a week). It won’t freeze completely.
To create the syrup, dissolve the sugar in boiling water and add the raspberries and reduce to a very low simmer for 20 minutes. Allow to cool and strain the syrup into a steralised jar and refrigerate.
Place all ingredients in a high speed blender and whiz on medium speed until combined.
Photography and recipe created by @the_margarita_mum ©️