Recipe courtesy of Zahra Bates
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10 min
10 min
1 serving


Raspberry Lemon Agave Syrup:


Pour the passion fruit puree and Raspberry Lemon Agave Syrup into a metal cocktail shaker, add ice and shake vigorously. Strain into a champagne flute. Top to the brim of the flute with ginger beer. Garnish with the raspberry.

Raspberry Lemon Agave Syrup:

Blend the raspberries, agave nectar, 1 ounce water and lemon juice. Strain the mixture through a fine mesh strainer to remove any seeds. Bottle and refrigerate for later use.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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