Raspberry-ripple mocktail

by Ed Halmagyi


  • 1 cup frozen raspberries
  • ½ cup caster sugar
  • 2 Tbsp grenadine
  • 1 cup apple juice
  • 1 cup diced pineapple, drained
  • 2 cups ice
  • 1 cup ginger beer


1 Combine the raspberries, sugar and Grenadine in a small saucepan and set over a medium heat. Bring to a boil, then simmer the gently for 5 minutes, until thickened. Press through a fine sieve then set aside to cool. Smear onto the sides of four chilled glasses.
2 Place the apple juice, pineapple and ice in a blender and puree until smooth. Pour into the rippled glasses, then top up with ginger beer.