This is one of those crisp, cool drinks that can be made anytime that always hits the spot. The fizz from the tonic water tickles your nose, you take a sip and are greeted with the sweet aroma of fresh raspberries followed by their bright tart taste then the refreshing flavor of cucumber comes in. The bitterness of tonic water caused by the addition of quinine works really well in this infused beverage due to the tartness of the berries, but you can always sweeten it up with a touch of superfine sugar. As for playing up the cool refreshing quality of this infused tonic water, ensure that you serve it over ice. Regular ice cubes will do but if you take your hydration very seriously or wish to enhance the water's visual appeal, take things up a notch with fruit-filled ice cubes for added flavor and aesthetics.
Total Time: 3 hours and 10 minutes
Active Time: 10 minutes
Ingredients
Yields 2 quarts
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1 English cucumber, thinly sliced
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1 cup fresh raspberries
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2 quarts tonic/sparkling water, divided
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Ice
Directions
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Place the cucumber and raspberries into a pitcher. You can muddle the raspberries if you wish.
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Pour half of the tonic water into the pitcher.
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Refrigerate for 3 hours to allow the cucumber and raspberries to infuse.
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Stir well and strain if desired.
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Top with the remaining water.
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Serve over ice.
Note: This infused water will keep in the fridge for 2 days.
