Raspberry Sunset

Updated February 23, 2016


Living Raw Food

Published by William Morrow

This image courtesy of Joseph DeLeo

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).




Total Timeunder 15 minutes

OccasionCasual Dinner Party, Cocktail Party, Cooking for a date

Recipe Coursebeverage

Dietary Considerationegg-free, gluten-free, kosher, lactose-free, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian

Mealbrunch, dinner


Taste and Texturefruity, sharp, sweet, tangy, tart, winey

Type of Dishalcoholic beverage


  • 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)


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.



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