Virgin Razzy Mary
Chef Sharon Hage
Alcohol-free cocktails are a must-have on restaurant drinks list, as the “sober-curious” trend continues to be popular. This festive red mocktail is holiday-ready. For guests who opt to indulge, it can also be spiked with vodka and poured over ice.
2 cups IQF whole red raspberries
1 cucumber, peeled and quartered
1 stalk celery, trimmed
1 slice fresh jalapeno, seeded
1 Granny Smith apple, quartered
2 tbsp. freshly squeezed lemon juice
Pinch kosher salt
Pinch freshly ground black pepper
½ cup chilled water
4 sprigs fresh basil, muddled or crushed
Whole frozen raspberries, celery stalks and basil springs, for garnish
- Assemble juicer for processing. Remove frozen raspberries from freezer and allow to partially thaw prior to processing, 10-15 minutes. Raspberries can be processed from frozen.
- Combine raspberries, cucumber, celery, jalapeno and apple in juicer; process until juiced. Pour into pitcher and add lemon juice, salt, black pepper and chilled water to the juice. (If juice is not to be consumed immediately, cover and refrigerate.)
- To serve, muddle a basil sprig in bottom of each of 4 glasses; gently crush. Stir or shake the juice and pour into glasses. To serve, garnish with frozen raspberries, celery and basil.
Photo courtesy of Washington Red Raspberry Commission