AI Recipes: Danish Elderflower and Garden Raspberry Spritz with Fresh Mint

Set four tall glasses in the freezer for 15 minutes — a properly cold glass keeps the bubbles alive far longer than ice alone.

Serves 4

Ingredients

Set four tall glasses in the freezer for 15 minutes — a properly cold glass keeps the bubbles alive far longer than ice alone.
Crush the raspberries with the sugar in the bottom of a pitcher, pressing with a muddler or the back of a spoon until they release their juice but still show some texture.
Add the mint leaves and press them gently just once or twice. Bruising mint hard turns it bitter and grassy; you want the aroma, not the chlorophyll.
Pour in the elderflower cordial, the spirit and the lemon juice and stir well.
Chill the base mixture for 20 minutes so the raspberry flavour infuses properly before dilution.
Fill the chilled glasses with crushed ice and strain or spoon the raspberry base over, dividing it evenly.
Top each glass with chilled sparkling water and stir once, briefly, from the bottom up.
Garnish with a cucumber ribbon curled inside the glass, a few whole raspberries and a mint sprig, and serve immediately.
Elderflower is the Nordic summer in liquid form: the trees blossom for a fortnight in June, Danish households pick and steep them into cordial, and bottles of it get worked into everything from desserts to drinks for the rest of the year. Pairing it with raspberries picked at their peak is a nod to hyggelig summer entertaining — food and drink meant to be shared slowly, outdoors, at a long table, for as many hours as the light holds.

📷 Photos are for inspiration and may not exactly represent the finished dish.