Beverages

Phosphate raspberry fizz

By Abigail Donnelly
4
Easy
10 minutes
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Ingredients

Method
  • 250 g raspberries
  • 1 t rose-water
  • 1 t smoked Maldon salt
  • 1 T chilli flakes
  • 2 T Angostura bitters
  • 3 T citric acid
  • 3 T agave syrup
  • 3 cups ice

Method

Ingredients
  1. Blend the raspberries, rose-water, salt, chilli flakes, bitters, citric acid, agave syrup and 1 cup ice until smooth.
  2. Divide the remaining ice between 4 glasses and pour over the raspberry fizz.

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Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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