← Back to Search Results
Raspberry Sunset

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Joey first made this cocktail with fresh blackberries, which is how we served it for quite some time at the restaurant. One day we ran out of blackberries, so Joey substituted fresh red raspberries, and we all agreed it not only tasted better but looked much better, too.

Whatever berry you use, the flavors of either pair well with yuzu juice, made from the Japanese citrus fruit. A yuzu is about the size of a tangerine with a flavor similar to lemon and lime juice combined (don’t stress if you can’t get yuzu; just add a bit more lemon and lime).

Yield: Serves 4

Ingredients

  • 1 half pint red raspberries, slightly crushed
  • ½ cup yuzu juice
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup freshly squeezed lime juice
  • 1/3 cup agave nectar
  • 1½ cups sake
  • ¾ cup sparkling white wine
  • Mint sprigs, for garnish (optional)

Directions

Divide the crushed berries among four tall glasses and fill to the rim with ice.

Combine the yuzu juice, lemon juice, lime juice, agave, and sake in a pitcher, bowl, or other container and mix well. Pour the liquid over the ice and berries.

Top off each glass with the sparkling white wine, and garnish with mint sprigs.


© 2009 77 Lucky Cows, Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

275kcal (14%)
28mg (3%)
36mg (60%)
4mcg RAE (0%)
208mg
24mg
1g
27g
3g
39g
0mg (0%)
7mg (0%)
0g (0%)
0g (0%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
in-the-kitchen-with-david In the Kitchen with David
by David Venable
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
baked-explorations Baked Explorations
by Matt Lewis
good-to-the-grain Good to the Grain
by Kim Boyce
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
amor-y-tacos Amor Y Tacos
by Deborah Schneider
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?