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