Gin and rose lemonade with muddled berries for extra sweetness, color, and a juicy finish.
ABy Annebala
Servings
6
1.5 cup Gin
3 cup Rose lemonade
12 piece Fresh strawberries
0.75 cup Fresh raspberries
0.5 cup Fresh blueberries
4 tbsp Fresh lemon juice
3 tbsp Simple syrup
1 tbsp Dried edible rose petals (garnish)
6 piece Fresh mint sprigs (garnish)
4 cup Ice
Calories
532 kcal
Protein
1g
Carbs
100g
Fat
1g
Fiber
1g
Sugar
80g
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Muddle the Berries
1. Divide the strawberries (hulled and halved), raspberries, and blueberries evenly across 6 glasses or add them all to a large pitcher. Using a muddler or the back of a wooden spoon, press and twist firmly to release the juices and break the berries down — you want vibrant color and maximum juice, not a smooth purée.
12 piece Fresh strawberries,
0.8 cup Fresh raspberries,
0.5 cup Fresh blueberries
2. Add the fresh lemon juice and simple syrup to the muddled berries and stir well to combine, encouraging the syrup to absorb all the fruity color.
4 tbsp Fresh lemon juice,
3 tbsp Simple syrup
Build the Cocktails
3. Fill each glass generously with ice, or if using a pitcher, add ice to the pitcher now.
4 cup Ice
4. Pour the gin evenly over the ice, then top up with the rose lemonade, pouring gently down the side of the glass (or pitcher) to preserve its fizz. Give a brief, gentle stir to marry the gin with the berry base.
1.5 cup Gin,
3 cup Rose lemonade
Garnish & Serve
5. Scatter a few dried edible rose petals over the top of each drink and tuck in a fresh mint sprig. Serve immediately while cold and fizzy.
1 tbsp Dried edible rose petals (garnish),
6 piece Fresh mint sprigs (garnish)
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