Raspberry Gingerale

• 1 1/2 cups chopped fresh, peeled ginger
• Strips of lemon peel from 1 lemon
• 1 cup plus 1 tablespoon pure cane sugar
• 1 pint fresh very ripe raspberries, plus a few whole for garnish
• 4 cups very cold club soda
• Ice cubes

1. Combine the ginger, lemon peel and 3 cups cold water in a medium saucepan over high heat.
2. Bring to a boil and cook until reduced by half, about 5 minutes.
3. Add 1 cup of the sugar and continue boiling until the sugar completely dissolves, 1 to 2 minutes.
4. Strain the syrup into a small pitcher, cover tightly and refrigerate until very cold, at least 2 hours.
5. Combine the raspberries and the remaining 1 tablespoon sugar in a medium bowl.
6. Let stand at room temperature, about 30 minutes.
7. Spoon some of the berries into the bottoms of 6 to 8 glasses and mash them gently with a spoon.
8. Pour over some ginger syrup - more or less depending on how sweet you want your drink.
9. Pour about 1/2 cup club soda in each glass, and serve with a straw.

ginger, lemon, cane sugar, fresh very ripe raspberries, very cold club soda, cubes

Taken from www.foodnetwork.com/recipes/bobby-flay/raspberry-gingerale-recipe.html (may not work)