Mmmocktail Time! Raspberry-Mint Simple Syrup (AIP, Paleo)

It’s no secret that I’m a fan of bubbly beverages. Champagne used to be my go-to, but these autoimmune protocol days (and for the foreseeable future because I feel great not drinking alcohol), my bubbles are of the sparkling water variety. I still enjoy a festive beverage around the cocktail hour, so I’m happily exploring non-alcoholic concoctions of various flavors and types. This raspberry-mint simple syrup plus sparkling water duo currently holds the tippy top sippy spot for pretty and absolutely delicious.

I think you should serve it for July 4th! Pickle some blueberries with Joy Summers’ pickled strawberry recipe. Skewer a few on a toothpick and add to the glass for a garnish. Or pickle raspberries. Or make the syrup with strawberries or blueberries. This is fun!

Raspberry-Mint Simple Syrup (AIP, Paleo)

Makes about 2 cups

1 cup water
1/2 cup honey
1 cup raspberries (frozen work nicely and are less expensive, but fresh are always lovely)
20 fresh mint leaves (plus more for garnish)
2 tablespoons apple cider vinegar

Combine all ingredients in a small saucepan over medium heat. Stir until hot and honey is melted. Pull from heat and set aside to cool to room temperature. Using a fine-mesh colander, strain syrup into a bowl, pressing down on the raspberries to extract their juice. (Tip, the resulting smashed raspberries are delicious – eat them!). Transfer syrup to a jar and store in the refrigerator.

To make a mocktail, fill a glass with ice. Fill glass with 1/3 simple syrup and 2/3 sparkling water (adjust ratio to taste). Stir gently to mix. Serve garnished with mint leaves (or pickled raspberries or both).