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Raspberry Spritzer

Author/Submitted by: Adapted from "Four Star Desserts" (HarperCollins, 1996) by Emily Luchetti. Published in Cook's Illustrated magazine, July/August 97.
Servings: 4
Categories: Fruits / Ice Cream / Non-Alcoholic Beverages

2 3/4  cups  raspberries
2  tablespoons  sugar
1/3  cup  sugar
1  tablespoon  fresh lemon juice
  dash  salt
4  cups  seltzer water
4  scoops  vanilla ice cream

1. Puree the raspberries with 2 Tbl. sugar in blender or food processor fitted with metal blade. Strain mixture through sieve, pressing on solids to release juice (should yield about 1 cup).

2. Combine puree with 1/3 cup sugar, lemon juice, and salt in a medium bowl. Mix to dissolve sugar. Mix 1/4 cup of the berry mixture with 1 cup seltzer in each of four tall pilsner-style glasses. Garnish with 1 scoop of ice cream. Garnish idea: use a few fresh raspberries on top of ice cream. Drink up!

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