Recipe for: Summer spritz with elderflower and raspberry puree - photo 1
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Recipe for: Summer spritz with elderflower and raspberry puree

Drinks Party Recipes 40 min Easy 16 views ~39.60 PLN * - (0)
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Description

Refreshing summer spritz combining Polish forest fruits and the delicate aroma of elderflower with a European touch in the form of sparkling wine and orange liqueur. This is a light, slightly sweet and sour cocktail with a pink hue, floral notes, and bubbles, perfect for summer garden parties, picnics, and barbecues. Raspberry puree provides natural, fresh sweetness and color, elderflower syrup adds a subtle, fragrant touch, and sparkling wine brings lightness. Serve chilled, in a wine glass or a large balloon glass, garnished with a mint leaf and a twist of lemon peel.

Ingredients Used

Ingredients (10)

Servings:
4
  • Sparkling wine 600 g
  • Orange liqueur 200 ml
  • Raspberry 240 g
  • Sugar 120 g
  • Elderflower 20 g
  • Lemon 0.8 pcs (~60 g)
  • Water 200 ml
  • Sparkling water 200 ml
  • Ice 400 g
  • ✨ Optional
  • Fresh mint 1 bunch (~30 g)
💰 Estimated dish cost: ~39.60 PLN (9.90 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Raspberry puree

1

Prepare the raspberries: sort through the fruits and remove any debris or moldy ones. Place 240 g of raspberries into a large bowl. Measure the juice from half a lemon (about 30 g of juice) — to obtain the juice, cut the lemon in half and squeeze it by hand into a small bowl, straining through a sieve to remove the seeds.

Ingredients: Raspberry, Lemon
Use a strainer and a spoon to squeeze out the juice, a knife, and a cutting board. If you don't have a strainer, you can use kitchen cheesecloth, but it will be slower.
2

Transfer the raspberries from the bowl to a saucepan, add 30 g of sugar (from 120 g) and 15 g of lemon juice (if available). Heat over low heat for 2–3 minutes, stirring with a wooden spoon — the goal is to dissolve the sugar and slightly soften the fruit, not to cook it for a long time. When the mixture starts to gently bubble and the aroma becomes intensely raspberry, remove from heat.

Ingredients: Raspberry, Sugar, Lemon
Use a small saucepan with a capacity of at least 1 liter. Do not cook for too long — 2–3 minutes is enough; overcooking will break down the flavor and destroy the freshness of the fruit.
3

Blend the warm mixture with an immersion blender or in a blender jar for 15–25 seconds until smooth puree. Then strain through a fine sieve into a bowl, using a spoon or spatula to separate the seeds. Leave the puree to cool in ice (about 10–15 minutes). You should achieve a smooth, thick consistency without larger seeds.

Ingredients: Raspberry
Use an immersion blender in a tall container for better control. If you don't have a sieve, the puree will be coarser, but it can be used without straining.

Elderflower syrup

4

Prepare the syrup: in a small saucepan, combine 120 g of sugar (the remaining part) and 200 ml of water. Heat over medium heat, stirring until the sugar is completely dissolved and the syrup begins to gently boil (about 3–4 minutes).

Ingredients: Sugar, Water
Use a saucepan of 1–1.5 l to have enough space to add the flowers. Stir with a wooden spoon until the syrup is clear.
5

Remove the syrup from the heat, add 20 g of fresh elderflower and the zest from a thin strip of half a lemon (use a peeler to get one ribbon of zest). Cover and let steep for 30 minutes to allow the syrup to absorb the floral aroma. After 30 minutes, strain through a fine sieve and pour into a clean bottle. Allow to cool in the refrigerator (at least 20–30 minutes).

Ingredients: elderflower, Lemon, Water, Sugar
Use a fine sieve and a spoon to press the flowers to extract the aroma. Do not boil the flowers — just steep them to preserve the delicate fragrance.

Assembly and serving

6

Chill the spritz glasses (put them in the fridge for a moment or fill them with ice cubes for 2–3 minutes, then discard the ice). In each glass, add about 100 g of ice (large cubes) or use crushed ice to fill the glass halfway.

Ingredients: Ice
The best are balloon wine glasses or low tumbler glasses. Use ice tongs or a spoon to avoid warming the ice cubes with your hands.
7

For each glass, measure out 30 g (ml) of raspberry puree and 30 ml of elderflower syrup (use a measuring cup or tablespoon). Then add 50 ml of orange liqueur. Gently stir with a bar spoon for a short time (5–7 seconds) only in the bottom layer, so that the puree and syrup combine with the liqueur.

Ingredients: Raspberry, Orange liqueur, Water, Sugar
Use a bar jigger or tablespoon for precise measuring. Do not mix too vigorously — you want to maintain the color gradient.
8

Pour 150 ml of very chilled sparkling wine and 30–50 ml of sparkling water into each glass, depending on your preferred delicacy. Slowly pour down the side of the glass to maintain the layers and bubbles. A delicate, creamy foam and a pink hue with raspberry pulp should appear on top.

Ingredients: sparkling wine, Sparkling water
Sparkling wine and sparkling water must be very cold — best chilled in the fridge for a few hours. Pour slowly to avoid losing the bubbles.
9

Finish: decorate each glass with a sprig of fresh mint (optional), a twisted lemon peel on the rim of the glass, and possibly a few fresh raspberries on a toothpick. Serve immediately to maintain freshness and bubbles.

Ingredients: Fresh mint, Lemon, Raspberry
If you are using mint (optional), gently crush the leaves between your fingers just before serving to release the aroma. Do not leave the prepared cocktails for longer than 10–15 minutes.

Fun Fact

💡

Elderflower syrup has a long tradition in Polish folk cuisine — for centuries it has been used to make infusions and syrups for refreshment and as a mild remedy for colds. The combination of elderflower and raspberries is a classic of forest and garden flavors.

Best for

letnie przyjęcie piknik ogród grill

Tips

🍽️ Serving

Serve very chilled wine and sparkling water. The best glass is a wide wine bowl (balloon) or a tall tumbler. Garnish with a sprig of mint and a twisted lemon peel. If you want a non-alcoholic version, replace the sparkling wine with very chilled sparkling water mixed with apple juice.

🥡 Storage

Store raspberry puree in a tightly sealed container in the refrigerator for up to 48 hours. Store elderflower syrup in a bottle in the refrigerator for up to 7 days. Prepare cocktails just before serving — do not store after adding sparkling wine, as they will lose their fizz and freshness.

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