| 300 g | raspberries |
| 50 g | honey |
| 75 ml | raw apple cider vinegar |
| mint leaves |
Put half the raspberries in a large bowl and lightly crush some of them with a muddler or a potato masher. Pour over the honey, stir well, cover and leave in the fridge overnight. The next day stir in the vinegar, then sieve the mixture over a bowl or jug. To serve: Add remaining raspberries, mint leaves, sparkling water and ice. Stir gently to combine.
Makes 6-8 drinks.