Raspberry Lime Punch
1. Mash the raspberries with the mint and sugar in a large bowl, using a potato masher or muddler, until the raspberries break down into very small pieces. Add the rum, lime juice and Lillet and stir to combine. Cover and refrigerate 1 to 4 hours.
Strain the mixture into a large pitcher with ice. Add some raspberries and mint for garnish and top off with the seltzer. Serve immediately.
Cook's Note: To serve as individual drinks, prepare the punch without the seltzer and divide between 6 or 8 glasses with ice. Top each glass with seltzer and serve immediately.
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