Raspberry Lime Rickey

I like to think I know a lot about classic New England food. Having lived here nearly my entire life I should, right? From baked beans and clam chowder to brown bread, johnnycakes and lobster rolls, there’s a lot to love. I was completely in the dark, however, about the raspberry lime rickey. Prior to trying this recipe, I’d only really heard of the drink in passing, and I’d never had one. I definitely didn’t know they were classic soda shop fare here in the northeast. That’s something I learned only after doing a little research for this post and now I’m dead-set on finding and trying it locally to see how it compares to this recipe!

Raspberry Lime Rickey

This is the perfect beverage for these late summer days, it’s beyond refreshing! It’s really easy to make too. You start by preparing a simple syrup with raspberries (frozen work perfectly so you can make this year-round if you want) and both lime zest and juice. You can store the syrup in the fridge for a week and enjoy the rickeys at your leisure – it’s as simple as stirring a little of the syrup into a tall glass with some seltzer water (or club soda) and a whole bunch of ice and you’re good to go! Both the raspberry and lime flavors really come through in the drink so it’s tangy and not overly sweet. You could even throw in a little gin or vodka to turn it into an afternoon cocktail :)

Raspberry Lime Rickey
from Cook’s Country, June/July 2009

{Note: You could substitute fresh raspberries for the frozen when they’re in season.}

3 cups (one 12-oz bag) frozen raspberries
2 cups sugar
1/2 cup water
4 teaspoons lime zest
1/2 cup fresh lime juice (from about 4 limes)
seltzer water
ice

To make the syrup: Add the raspberries, sugar and water to a medium saucepan set over medium heat. Cook until the raspberries start to release their juices, then mash them to break them down and stir in the lime zest and lime juice. Stir to combine then simmer until the mixture thickens slightly – it’ll take about 5 minutes for that to happen.

Strain the syrup through a fine-mesh strainer into a heatproof measuring cup (you should have about 2 1/2 cups). Press on the solids to get as much syrup as possible, then discard them. Let the syrup cool slightly, then refrigerate for at least 30 minutes (to allow it to cool completely), or up to 1 week.

To serve: Add 3/4 cup of the seltzer to a tall glass filled with ice. Stir in 2 tablespoons of the syrup and garnish with lime slices, if desired.